Stovetop Stuffing
This stovetop stuffing recipe is perfect for the holidays since your oven will most likely be full of other dishes! This stuffing is made on the stovetop and it's not just "as good" as a baked stuffing, it might even be better! Serve the stuffing immediately, or reheat it once the oven is available.
cubed day-old white French bread, dried
8
cups
unsalted butter, divided
1 ½
sticks
yellow onion, diced
1
large
diced celery
1 ½
cups
kosher salt
1 ½
teaspoons
dried sage
1 ½
teaspoons
dried thyme leaves
½
teaspoon
turkey broth
2 ½
cups
chopped fresh Italian parsley
½
cup
minced fresh rosemary
1
tablespoon
egg, beaten
1
large
freshly ground black pepper
1
teaspoon
cayenne pepper
1
pinch
 Add dry bread cubes to a large mixing bowl and set aside.
  Melt 1 stick of butter in a large skillet set over medium-high heat. Add onions, celery, and salt; sauté until onions soften and turn translucent, about 5 minutes. Add sage, thyme, and broth to the pan. Stir together and wait for the mixture to come to a boil.
  Carefully remove from heat and pour over the bread cubes. Toss with a large spoon until bread is evenly saturated.
  Let the mixture sit and cool in the bowl for about 15 minutes, tossing occasionally.
  Add parsley, rosemary, egg, black pepper, and cayenne to the bowl and mix until evenly combined. Allow mixture to cool completely, tossing occasionally.
  Melt remaining 1/2 stick of butter in a large, nonstick skillet over medium heat. Add stuffing mixture, and pat down with a spatula. Cook until a golden brown crust forms, about 5 minutes, before turning the stuffing over, one spatula's worth at a time.
  Cover and cook about 5 minutes, before uncovering and tossing again. Continue cooking and tossing uncovered, until the desired amount of browning and crusting has occurred.
  Transfer to a casserole dish or serving plate.
