HERBY SKILLET STUFFING
A stuffing packed (really really packed) with aromatics. Leeks, shallots, chives, celery, garlic, star anise - its fresh and bright and served served straight out of the skillet
Servings: 8 - 10 as a Thanksgiving side / 6-8 as a regular side | Total Time: 1 hour 30 minutes (45 minutes active time)
Herby Skillet Stuffing
Yield: 8-10 (as a Thanksgiving Side), 6-8 (as an Everyday Side)
Prep time: 40 MinCook time: 50 MinTotal time: 1 H & 30 M
Ingredients
- 1.5 loaves of good quality bread (about 10-12 cups)
- 2 star anise
- ½ - 1 tsp chilli flakes (adjust to taste)
- 2-3 cups chicken or vegetable stock
- 1 cup chives, thinly sliced
- 8 garlic cloves, minced
- 3 medium shallots, roughly diced
- 2 leeks, halved and thinly sliced
- 3-5 celery stalks, sliced (about 1/8” thickness)
- ½ cup butter
- 2 tbsp olive oil
- 3 cups chicken stock
- 2 eggs, beaten
- Salt
- Black pepper
Instructions
- Slice bread into 1 inch slices, then tear into 1 inch pieces.
- Melt 3 tbsp butter in a large skillet over medium-low heat. Add the bread pieces and toast, flipping occasionally, for 8-10 minutes. The bread should become firm and slightly crunchy. Once toasted, transfer the bread to a large bowl.
- Prepare all of your veggies.
- Wipe out any crumbs from the pan and add 2 tbsp olive oil and 2 tbsp butter. Increase the heat to medium and once the butter has melted, add the 2 star anise and 1 tsp chilli flakes. Let bloom for 30 seconds to a minute, watching closely to make sure the chilli flakes don’t burn.
- Add the shallots and leeks along with ½ tsp salt and a few grinds of black pepper. Cook, stirring occasionally, until softened, about 5-8 minutes.
- Add the garlic and celery and cook down for another 7-10 minutes. Taste and adjust for salt.
- Remove the 2 star anise, then tip the contents of the pan into the bowl with the bread.
- Preheat your oven to 350°F.
- In a separate bowl, whisk together the eggs with a cup of chicken stock to help loosen them up. Then, dump the egg mixture into the bread along with another 1 ½ cups of stock and ½ cup of the chopped chives. Add any additional stock if your bread mixture is still too dry.
- Heat the remaining 3 tbsp butter in the skillet, and swirl your pan to ensure every part of the skillet is greased. Then pour any excess butter into your bread mixture.
- Mix well but gently. Taste and adjust for salt and pepper.
- Tip everything back into the skillet and slightly flatten. Prop up any nice crust pieces (purely for looks)
- Bake for 30-40 minutes. (you can loosely lay a piece of foil on top if the top is browning too quickly).
- Sprinkle over the remaining chives before serving.