Stovetop herb stuffing
Dried bread cubes soaked in buttery broth with soft onion, celery, sage and thyme, then crisped in the skillet. Classic Thanksgiving stuffing without the oven.
- Prep
- 5 min
- Cook
- 13 min
- Serves
- 4
- Per serve
- 300 kcal
Ingredients
Method
Melt the butter in a large, deep skillet over medium heat. Add the onion and celery with a pinch of salt and cook, stirring, until soft and translucent.
Stir in the sage and thyme and cook until fragrant.
Pour in the broth, season with pepper and bring to a simmer.
Add the bread cubes and fold gently until they've soaked up all the liquid. Cover, take off the heat and let them soften.
Uncover, return to medium heat and cook without stirring until the bottom is golden and crisp in places, then turn it over in big scoops. Taste for salt, scatter with parsley and serve.
Tips
- Like it moister? Add another 1/4 cup of broth with the bread. Like it crisp? Leave it a couple of minutes longer in the final step.
- Store-bought seasoned stuffing cubes work too, but skip the extra salt until you've tasted it.
- Stir in a handful of dried cranberries or toasted pecans with the bread cubes for a fruity, nutty version.
