Skillet Stuffing With Apples, Shallots, And Cranberries
Serves: 4
Gideon Batz
1 January 1970
Based on User reviews:
73
Spice
49
Sweetness
51
Sourness
52
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
2 large
Shallot (roughly chopped)1 medium
Onion (roughly chopped)4 tbsps
Unsalted Butter (1/2 stick)1 cup
Apple Cider1.5 tsps
Thyme Leaves (chopped fresh)1 cup
Dried CranberryDirections:
1
Preheat the oven to 375°F
2
In the bowl of a food processor, pulse the shallot, onion, celery, apple, and garlic, scraping down sides of the bowl, until finely chopped
3
In a 12-inch cast iron or other oven-safe skillet over medium-high heat, heat butter
4
Add the chopped vegetable mixture, season with a generous pinch of salt and pepper, and cook, stirring occasionally, until tender, 7 to 8 minutes
5
Reduce heat to medium, add the bread cubes and cook, stirring occasionally, until softened, 5 to 7 minutes
6
Remove pan from heat and stir in the broth, cider, rosemary, thyme, and cranberries
7
Once the liquid is completely absorbed, stir in the eggs, transfer the pan to the oven and bake until browned on top and cooked through, 20 to 25 minutes
8
Preheat the oven to 375°F
9
In the bowl of a food processor, pulse the shallot, onion, celery, apple, and garlic, scraping down sides of the bowl, until finely chopped
10
In a 12-inch cast iron or other oven-safe skillet over medium-high heat, heat butter
11
Add the chopped vegetable mixture, season with a generous pinch of salt and pepper, and cook, stirring occasionally, until tender, 7 to 8 minutes
12
Reduce heat to medium, add the bread cubes and cook, stirring occasionally, until softened, 5 to 7 minutes
13
Remove pan from heat and stir in the broth, cider, rosemary, thyme, and cranberries
14
Once the liquid is completely absorbed, stir in the eggs, transfer the pan to the oven and bake until browned on top and cooked through, 20 to 25 minutes