Skillet Stuffing

Name: Skillet Stuffing
Ingredients: 8 Tablespoons Butter; 8 Tablespoons Shallots, Finely Diced; 4 stalks Celery, Peeled Of Outer Strings And Finely Diced; 10 cloves Garlic, Roughly Chopped; 2 cups White Wine; 8 Tablespoons Walnuts, Finely Chopped; 4 Tablespoons Dried Currants, Cherries Or Cranberries; 6 cups Stale Bread, 1/2-inch Cubed; 8 Tablespoons Fresh Flat Parsley Leaves, Roughly Chopped; 2 Tablespoons Fresh Thyme, Picked; Salt And Pepper, to taste

11 ingredients

7 steps

Ingredients

8 Tablespoons Butter
8 Tablespoons Shallots, Finely Diced
4 stalks Celery, Peeled Of Outer Strings And Finely Diced
10 cloves Garlic, Roughly Chopped
2 cups White Wine
8 Tablespoons Walnuts, Finely Chopped
4 Tablespoons Dried Currants, Cherries Or Cranberries
6 cups Stale Bread, 1/2-inch Cubed
8 Tablespoons Fresh Flat Parsley Leaves, Roughly Chopped
2 Tablespoons Fresh Thyme, Picked
Salt And Pepper, to taste

Directions

1

1. Preheat the oven to 350 degrees F. Melt the butter in an 8-inch cast iron skillet and sweat the shallots and celery on low heat, until translucent.
2

2. Add the garlic and continue to sweat.
3

3. Add the white wine and continue to cook until reducee by half.
4

4. Meanwhile, in a bowl, combine the walnuts, currants, bread, parsley, and thyme.
5

5. Once the wine is reduced by half, add the bread mixture into the pan with the wine mixture, and toss with a spoon so that it becomes uniformly moist. Distribute it evenly in the pan and season the top with salt and pepper.
6

6. Bake in the preheated oven for 30 minutes, until the top is golden brown and has formed a crust.
7

7. Remove from the oven and serve.