Skillet Bread Stuffing

1. 1

   Assemble all the ingredients.

2. 2

   Place the dry bread cubes in a large mixing bowl and set aside.

3. 3

   Melt 1 stick of butter in a large skillet over medium-high heat. Add the onions, celery, and salt; cook, stirring, until the onions soften and become translucent, about 5 minutes. Add the sage, thyme, and broth to the pan. Stir and wait for the mixture to come to a boil.

4. 4

   Take the pan off the heat and pour the contents over the bread cubes. Toss with a large spoon until the bread is evenly moistened.

5. 5

   Let the mixture rest for 15 minutes, tossing occasionally, to cool slightly.

6. 6

   Add the parsley, rosemary, egg, black pepper, and cayenne to the bowl and mix until evenly combined. Allow the mixture to cool completely, tossing occasionally.

7. 7

   Melt the remaining 1/2 stick of butter in a large nonstick skillet over medium heat. Add the stuffing mixture and press it down with a spatula. Cook until a golden crust forms, about 5 minutes, then turn the stuffing over in sections with a spatula.

8. 8

   Cover and cook for about 5 minutes, then uncover and toss again. Continue cooking and tossing uncovered until you reach the desired level of browning and crusting.

9. 9

   Move to a casserole dish or serving plate. Serve warm.

• Calories 331.09 kcal Moderate
• Protein 6.04 g Moderate
• Carbs 34.79 g Moderate
• Total Fat 19.56 g High
• Saturated Fat 10.78 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 68.69 mg High
• Sodium 506.37 mg High
• Fiber 1.53 g Low Source
• Sugar 5.88 g Moderate
• Added Sugar 4.38 g Moderate
• Calcium 94.64 mg Low Source
• Iron 2.46 mg Moderate
• Potassium 233.85 mg Low Source
• Vitamin A 223.93 mcg_rae Good Source
• Vitamin C 7.52 mg Low Source
• Vitamin D 0.36 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten
• Celery
• Onions 🧅