Ingredients
8 cups (480 g) cubed day-old white French bread, dried
170 g unsalted butter, divided
1 large yellow onion, diced
180 g diced celery
1.5 tsp kosher salt
1.5 tsp dried sage
0.5 tsp dried thyme leaves
600 ml turkey broth
120 ml chopped fresh Italian parsley
1 tbsp minced fresh rosemary
1 large egg, beaten
1 tsp freshly ground black pepper
1 pinch cayenne pepper
Directions
Step 1
In a large mixing bowl, place the dry bread cubes and set aside.
Step 2
Melt 115 g 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.
Step 3
Carefully remove from heat and pour over the bread cubes. Toss with a large spoon until bread is evenly saturated.
Step 4
Let the mixture sit and cool in the bowl for about 15 minutes, tossing occasionally.
Step 5
Add parsley, rosemary, egg, black pepper, and cayenne to the bowl and mix until evenly combined. Allow the mixture to cool completely, tossing occasionally.
Step 6
Melt the remaining 55 g of butter in a large, nonstick skillet over medium heat. Add stuffing mixture, and pat down with a spatula. Cook until a golden brown crust forms, about 5 minutes, before turning the stuffing over, one spatula's worth at a time.
Step 7
Cover and cook for about 5 minutes, before uncovering and tossing again. Continue cooking and tossing uncovered, until the desired amount of browning and crusting has occurred.
Step 8
Transfer to a casserole dish or serving plate.