This Crispy Skillet Thanksgiving Stuffing Recipe has all the flavors of your classic stuffing, but with a much crispier exterior. Made in one skillet and filled with crispy pieces of French baguette, onion, celery, butter, and lots of fresh Thanksgiving herbs.
We bake it to golden perfection in a large cast iron skillet, creating a bit of crisp on the bottom and on the top.
Instead of drying out the bread as most Thanksgiving stuffing recipes call for, we toasted it in a hot oven to get it golden and crispy. I learned this trick and adapted this recipe from America’s test Kitchen.
By using a skillet instead of a casserole dish in this recipe, we were able to crisp up the bottom of the stuffing on the stovetop before popping it into the oven to finish baking. This avoids a ‘soggy’ stuffing situation if you will, one that I absolutely don’t want to be a part of.
Stuffing, or Dressing as some call it, has always been one of my favorite things at Thanksgiving. I just love truly love it so much. This recipe is one of my favorites because the bread is much crispier than most traditional stuffing recipes.
It’s also really easy which you know I love! Aside from toasting the bread, it’s all made in just one skillet which makes for much easier clean up. Hope you enjoy!!!Print
Crispy Skillet Thanksgiving Stuffing Recipe
- 1 1/2 French baguettes, cut into 1-2 inch cubes (about 10–12 cups)
- 9 T unsalted butter, divided
- 4 celery ribs, thinly sliced
- 1 shallot, minced
- 1 yellow onion, diced
- 5 cloves garlic, minced
- 2 T chopped fresh sage
- 1 T chopped fresh thyme
- 3 eggs
- 3 c low-sodium chicken or vegetable broth
- Salt and pepper, to taste
- Crisp the Bread: Preheat oven to 450 degrees and place cubed bread onto a large rimmed baking sheet. Bake for 10-13 minutes, tossing halfway, until golden and crispy making sure not to burn. Remove from oven and let cool completely.
- Cook the onion, shallots, celery, herbs, and garlic: Melt 4 T butter in a large oven safe skillet over medium heat. Add onion, shallots, celery, garlic, sage, thyme, salt and pepper and cook, stirring often, until the onions and celery are tender, 7-8 minutes. Remove from heat and set aside.
- Mix Bread with broth and eggs: Whisk eggs and broth together in a large bowl and add a generous pinch of salt and pepper. Add in crispy bread and toss until evenly coated.
- Add onion mixture to bread mixture: Stir onion mixture into bread mixture and toss to combine.
- Transfer stuffing back to skillet: Melt 3 T butter in the now empty skillet over low heat. Add stuffing back to skillet, and using a wooden spoon press down into even layer. Let cook for 5-7 minutes, until bottom is golden. Melt remaining 2 T butter and brush over the top of the stuffing.
- Bake! Reduce oven to 425 degrees and bake for 17-20 minutes, until top is golden brown. Let cool for 10 minutes before serving.