Stuffing In A Skillet Recipe!

Gobble gobble y'all! (That's a Thanksgiving howdy for everyone in my best typed southern accent!)

Thanksgiving is literally around the bend and I am SUPER excited for the holiday. It's one of my very favorites because you don't have to get anyone presents, you get to spend it with family (which, let's face it, my family is awesome), there is lots of food, AND you get a long weekend! It's the best of all worlds.

One of my favorite dishes has to be the stuffing. Now, I have taken on a lot of things in my day, but stuffing a bird isn't one of them. Because I like my bird best deep fried (my husband does it with his buddy and it's pretty much HEAVEN!), which doesn't leave any room for stuffing. And that's totally okay with me. It's also why I am sharing with all of you my stuffin' in a skillet recipe.

It's yummy, it's easy and it's a great solution to the fried turkey conundrum. Or just the "I don't feel like stuffing a dang turkey problem." Which is a legit problem.


Bread. This is the basis of your stuffing. The lifeblood of your skillet stuffing dreams. I like to make mine in the bread maker, but there are no rules. Buy it from the store, make it in a maker, or if you are super crafty in the baking department (as I know some of you are) doit all by hand. (Hat tip to the peeps going by hand on the bread making--you all rock). 

Let's talk drying bread. Some people let their bread sit out over night and stale up. Others do it manually in the oven. Either way is completely fine! 

Do cube it, and put it in a BIG bowl. 


Here I have 1 carrot, 2 celery stalks and an onion that I have cut up and placed in a skillet with tablespoons of olive oil. to that, I added a couple of sprigs of fresh thyme, salt, pepper, and a dash or two of cayenne pepper. 

Sauté for 10-14 minutes or until the veggies are getting tender. 


Add to your bread. 


Over the bread for two cups of chicken or vegetable broth (your choice) and crack an egg in there too. 


It LOOKS like I stirred this with a spoon, but I didn't. I used my hands. The spoon is just for show... oh, yea, and for transferring this back into the skillet. 


I never love my cast iron skillet more than the moment I put it in the oven. It fills me with joy. 

Put the stuffing in the skillet and the skillet in a 400 degree oven for about 20 minutes or until golden brown on top.  


Ooooo.....ahhhhh! YYYYUUUUUM! 


Yes, that wins the day. Stuffing, I love you! 

Stuffin' In A Skillet 

Time: 45 minutes- 1 hour | Serves 6 | Difficulty: Easy 

You Will Need

One 2 pound loaf of bread (or two 1 pound loaves of bread) 
1 carrot, peeled and cut up
2 celery stalks, cut up
1 onion, diced
2 tablespoons olive oil
2 sprigs fresh thyme
1 egg
2 cups chicken (or vegetable) broth 
salt, pepper, and a couple of dashes of cayenne pepper 

Method

Preheat oven to 400 degrees. 

Slice bread into cubes and place in a really big bowl. Set aside. 

In a cast iron skillet, add your olive oil and heat over medium high heat. Add your carrot, celery, onion, thyme, salt, pepper, and cayenne to the skillet. Sauté the vegetables for 10-14 minutes or until they are soft. 

Add the veggies to the cubed bread along with the broth and the egg. 

Using your hands, stir the stuffing to fully combine. 

Return all of it to the skillet and place in the oven at 400 degrees. Cook for 20 minutes or until golden brown on top. 

Serve with a meal of your choice and enjoy! 

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