Ingredients

• 8 cups cubed day-old white French bread , dried
• 1.5 sticks unsalted butter , divided
• 1 large yellow onion , diced
• 1.5 cups diced celery
• 1.5 teaspoons kosher salt
• 1.5 teaspoons dried sage
• 0.5 teaspoons dried thyme
• 2.5 cups turkey or chicken broth
• 0.5 cups chopped fresh Italian parsley
• 1 tablespoon minced fresh rosemary
• 1 large egg , beaten
• 1 teaspoon freshly ground black pepper
• 1 pinch cayenne pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Add dry bread cubes to a large mixing bowl and set aside.
3. 3 Melt 1 stick of butter in a large skillet 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.
4. 4 Remove from heat and pour over bread cubes. Toss with a large spoon until bread is evenly saturated.
5. 5 Let mixture sit for 15 minutes, tossing occasionally, to cool slightly.
6. 6 Add parsley, rosemary, egg, black pepper, and cayenne to the bowl and mix until evenly combined. Allow mixture to cool completely, tossing occasionally.
7. 7 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 crust forms, about 5 minutes, then turn stuffing over in sections with a spatula.
8. 8 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.
9. 9 Transfer to a casserole dish or serving plate. Serve warm.

Nutrition per serving