Extra Crispy Skillet Stuffing

By lorik

Baguette sizes and weights vary. Be sure to use 1½ pounds of bread for this recipe.

Ingredients

• 1 1/2 pounds baguette, cut into 1/2-inch cubes (18 cups)
• 3 3/4 cups chicken broth
• 4 large eggs, lightly beaten
• 8 tablespoons unsalted butter
• 2 onions, chopped fine
• 3 celery ribs, minced
• 1 1/2 teaspoons salt
• 1 1/2 tablespoons minced fresh thyme
• 3 garlic cloves, minced
• 3/4 teaspoon pepper

Details

Adapted from cookscountry.com

Preparation

Step 1

1. Adjust oven rack to upper-middle position and heat oven to 450 degrees. Arrange bread evenly on rimmed baking sheet and bake until light golden brown, 12 to 15 minutes, stirring halfway through. Let bread cool completely.

2. Whisk broth and eggs together in large bowl. Stir bread into broth mixture until evenly coated. Set aside, stirring occasionally, to saturate bread.

3. Meanwhile, wrap handle of 12-inch ovensafe nonstick skillet with aluminum foil. Melt 2 tablespoons butter in skillet over medium heat. Add onions, celery, and salt and cook until browned, 10 to 12 minutes. Stir in thyme, sage, garlic, and pepper and cook until fragrant, about 30 seconds. Stir onion mixture into bread mixture.

4. Melt 3 tablespoons butter in now empty skillet over low heat. Add stuffing to skillet, pressing down firmly into even layer with spatula (skillet will be very full). Cook until bottom of stuffing is browned around edges when lifted with spatula, 7 to 10 minutes.

5. Melt remaining 3 tablespoons butter in microwave and brush evenly over top of stuffing. Transfer skillet to oven and bake until center of stuffing is hot and top is golden brown, about 20 minutes, rotating skillet halfway through baking. Let cool for 10 minutes. Serve.