Skillet Stuffing

[ecowper]

I got this on De Buyer's website and I'm pretty sure I'm going to do this for Thanksgiving. Thought I'd share since it sounds great. I will do it in my De Buyer Mineral Pro CS, but you could certainly do it in any oven safe, heavy skillet ... Cast Iron or Carbon Steel or even Stainless Steel. All should do great.

Note: if you read the recipe on the website, there are some oddities in the phrasing. I attribute that to translating from French to English, so I fixed them in my version of this. Also, they call for broth in addition to eggs. I reduced the eggs by one and added 1/2 cup stock since the recipe doesn't actually list that ingredient. Guessing here at the amount of liquid needed for the bread :-)


Takes (how long)
Prep 10 minutes
Cook 45 minutes
Set Oven to 425F

Special tools
Carbon Steel or Cast Iron pan

Ingredients

• 2 baguettes, slightly stale and cut into 1/2 inch cubes
• 9 tbsp unsalted butter, divided
• 2 eggs
• 1/2 cup chicken stock (preferably home made)
• 4 celery ribs, thinly sliced
• 1 yellow onion, diced
• 5 cloves garlic, minced
• 2 tablespoons chopped fresh sage
• 1 tablespoon chopped fresh thyme
• Salt and pepper, to taste

Method

1. Melt 4 tablespoons of the butter in the Mineral B Pro fry pan (or whatever CS/CI you have) over medium heat. Add the veggies, herbs and cook, stirring often, until the onions and celery are tender, about 7-10 minutes. Remove from heat and set aside.
2. Whisk the eggs and stock together in a large bowl, season with salt and pepper, then toss with the bread.
3. Stir in the onion and celery mixture, making sure it's thoroughly combined.
4. Melt 3 tablespoons of butter in the now empty skillet over low heat. Add stuffing back to skillet, and press it down into even layer. Let cook for 5-7 minutes, until the bottom is golden and crispy. Melt the remaining butter and brush over the top of the stuffing.
5. Put pan o'stuffing into oven and bake until golden brown, about 15-20 minutes. Let cool slightly before serving and enjoy!

[Spinaker]

Dang! Stick to your bones good!!

[ecowper]

It looks damn awesome. Haven't cooked it yet, but I can't see how it would go wrong

[Duanessmokedmeats]

Maybe for Thanksgiving....on the HB

[ecowper]

absolutely could do it on the HB .... since my turkey will be on the WSM, I could do this on the HB

[Hulagn1971]

That looks seriously good.

[Carolyn]

That looks good.

[STEbbq]

I can’t break my family’s addiction to boxed stuffing. I need a way to subtly jazz this up. Sigh.

[Andrrr]

Make a "theirs" batch and a "yours" batch. Life is to short to eat bad stuffing.

[Mosca]

I feel your pain. One holiday meal, I made a great home made stuffing, and a great cranberry sauce, and served them alongside boxed stuffing and canned jellied sauce. You know what happened.

[barelfly]

One benefit of being gluten free….my wife brings homemade cornbread dressing that is absolutely the 💣.com!!!!!!! Don’t have to worry about boxed

[Donw]

Very similar to the recipe our family has used for generations for our dressing. A few people skillet, more a larger baking pan. Gravy always done separately, but a required part of the final dish.

[HawkerXP]

You need to throw some sausage in that mix! We use sage and hot. In the bird or not.

[ecowper]

I always do it as the recipe suggests the first time and then I modify after that ;-)

[SheilaAnn]

@HawkerHP beat me to it. I use a bit of sausage. Sometimes I will do mushrooms as well.

[SheilaAnn]

ecowper this recipe is stuffing at its simplest form. Keep it simple or go in any flavor profile direction. Personally, with the exception of sausage and mushrooms noted above, I like simple. It’s just a vehicle for turkey gravy 😋

[ecowper]

There’s a reason I have mashed potatoes and stuffing on the plate :-)

[barelfly]

I would say this is pretty close to what my wife makes - of course not the baguette, but with cornbread. I love it…and it’s one of my favorite things to eat on turkey day!