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Rustic Herb Skillet Stuffing

Author: Gaby Dalkin

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

  • Preheat oven to 375°F. Spread bread on large rimmed baking sheet. Bake until bread is dry, about 15 minutes. Cool.
  • 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.
  • 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.
  • Whisk eggs and 3/4 cup broth in medium bowl. Add egg mixture to stuffing and toss to coat. Mix in Parmesan.
  • 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.