Rustic Herb Skillet Stuffing

I may be obsessed with a lot of things. Guacamole, risotto, different pasta dishes etc. But let me tell you something…. this is the honest to goodness best stuffing recipe in the entire world. I kid you not. I could and would eat this every single day for an entire month if given the chance. The flavors will rock your world.

Last year was my first year with this stuffing. I made it not once, not twice, but three times before actual Thanksgiving. And each and every time I made it, it was devoured. All of the herbs and seasonings work perfectly together to create an out of this world stuffing. The toasted bread cubes and nice and golden brown and then soaked with the buttery herb mixture and then baked until perfection.  I’ve made a few tweaks this year and it brings a smile to my face every time I take a bite! I wish Thanksgiving was once a month so I had an excuse to make stuffing more frequently. In fact, I don’t know why I don’t make stuffing more frequently, especially this once, because it’s life changing. Cross my heart. Make it. You’ll thank me later.

Rustic Herb Skillet Stuffing

Ingredients

  • 1 loaf country-style French bread with crust, cut into 1-inch cubes
  • 10 tablespoons butter
  • 5 oz Cremini Mushrooms
  • 5 oz Shitaki Mushrooms
  • 1 onion, sliced
  • 2 bunches green onions, thinly sliced
  • 2 cups finely chopped celery
  • 3/4 cup chopped fresh Italian parsley
  • 2 tablespoon chopped fresh oregano
  • 2 tablespoon chopped fresh sage
  • 2 tablespoon chopped fresh thyme
  • 3 large garlic clove, minced
  • 2 teaspoon coarse kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3 large eggs
  • 1 1/4 cup chicken broth
  • 3 ounces coarsely grated Parmesan cheese

Instructions

  1. Preheat oven to 375°F. Spread bread on large rimmed baking sheet. Bake until bread is dry, about 15 minutes. Cool.
  2. Melt 10 tablespoons butter in heavy large skillet over medium heat. Add mushrooms and onion and saute for 5-6 minutes. Add green onions, celery, all the herbs, garlic, salt and pepper and sauté until celery is tender, 6 to 8 minutes more.
  3. Preheat oven to 375°F. Generously grease a large skillet or baking dish. Place bread cubes in very large bowl. Add warm vegetable mixture; toss to combine.
  4. Whisk eggs and 3/4 cup broth in medium bowl. Add egg mixture to stuffing and toss to coat. Mix in Parmesan.
  5. Add more broth (about 1/2 to 3/4 cup) to stuffing if dry. Transfer to skillet or baking dish. Cover with buttered foil. Bake 30 minutes. Remove foil; bake until golden, about 30 minutes.
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For more Thanksgiving ideas check out my Thanksgiving recipe collection.

And this year I am celebrating with a ton of fabulous food bloggers, Food Network and Cooking Channel! Check out some of these amazing Thanksgiving recipes and #pullupachair to our Thanksgiving table…

Sweet Life Bake: Pumpkin Margarita
Easy Peasy Organic: Thanksgiving Ginger Cocktail
Dishin and Dishes: Butternut Squash Bruschetta With Sage Pesto
Mooshu Jenne: Green Salad
Two Peas and Their Pod: Maple-Roasted Butternut Squash Apple Salad
Jones is Hungry: Roasted Vegetable Salad
Purple Cook: Pasta and Bean Stew With Tomatoes and Broccoli Rabe
From My Corner of Saratoga: Curried Pumpkin Soup

Mains:
CIA Dropout: Turkey and Stuffles Roulades With Squash Mash
FN Dish: Alton Brown’s Good Eats Roast Turkey
My Angel’s Allergies: Cranberry-Glazed Cornish Hens

Sides:
Cafe Terra Blog: Cranberry Pumpkin Stuffing
Virtually Homemade: Twice-Baked Cheddar and Chive Potatoes
Easy Eats Magazine: Sausage and Dried Cranberry-Walnut Stuffing
The Sensitive Epicure: Oyster Dressing and Gravy
Daily*Dishin: Make-Ahead Mashed Potatoes Supreme
Family Fresh Cooking: Coconut Brown-Butter Mashed Sweet Potatoes
Silvana’s Kitchen: Gluten-Free, Dairy-Free Mushroom-Rye Stuffing
The Cultural Dish: Cranberry Sauce

Desserts:
I Am Baker: Pumpkin Cake
Heather Christo: Pumpkin Vanilla Ice Cream Pie
And Love It Too: Pumpkin Custard (Gluten-Free, Dairy-Free)
Haute Apple Pie Girls: Double Pumpkin Mini Pies With Candied Pecans
Ladles and Jelly Spoons: Not Your Same Old Pumpkin Pie
Daydreamer Desserts: Cuban Diplomatic Pudding
Thursday Night Dinner: Red Wine Chocolate Cake
Napa Farmhouse 1885: Caramel Apple Pie

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53 thoughts on “Rustic Herb Skillet Stuffing

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  5. What a roundup! I’m looking forward to checking out all of those links. This stuffing sounds wonderful. It’s by far my favorite part of the Thanksgiving meal. This sounds so hearty and delicious!

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  10. We never have stuffing on Thanksgiving (ours is usually only a 5-person party and we STILL have too many leftovers), but I think this recipe indicates a time to change that! Maybe stuffing every week from here on out! wonderful ingredients–it sounds SOO good!

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  13. Sounds delish! I bet this stuffing is tasty!!! I just made a Tres Leches Pumpkin Flan and it made me really eager for Thanksgiving and now seeing this great roundup of Thanksgiving dishes from other food bloggers is so exciting.

  14. This sounds sooooo delicious! Love the different mushrooms used, beautiful! It was fun cooking with you at the Communal Table with Food Network! Take care, Terra

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  17. Hi Gaby, I love this recipe, pinned it straight away! I make my traditional cornbread sage dressing in a skillet sometimes when making a smaller batch and I love that method. Can’t wait to try this, mushrooms are my favorite ingredient!

  18. Hi Gaby – I want to make this for Thursday – 7 adults and 2 kids (kids probably won’t eat it) – and would like to get the ingredients for this tonight, but need to know approx how many servings you can get from the recipe as you’ve written it above. Could you please email me with the answer? Thanks!!

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  20. This looks and sounds seriously delicious, Gaby!

    Glad we were at Food Network’s Communal Table together!

    Best regards, Scott
    (Facebook: Jones Is Hungry; Twitter: @JonesIsHungry)

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  27. Could this be something I make early in the day ahead of time, or is it something that needs to be fresh from the oven?

    Thanks :)

    • it’s best fresh from the oven! But you could make it early in the AM – and then re-heat it right before serving if you’re trying to save oven room!

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