8 c cubed, day old french bread

1 ½ sticks unsalted butter, divided

1 yellow onion, diced

1 ½ c celery, diced

1 ½ t salt

1 ½ t dried sage

½ t dried thyme

2 ½ c turkey broth

½ c fresh Italian parsley, chopped

1 T fresh rosemary, minced

1 egg, beaten

1 t pepper

1 pinch cayenne

Melt 1 stick butter in skillet over medium high heat. Add onions, celery, and salt. Sauté until onions are translucent. Add sage, thyme, and broth. Stir and bring to boil.

Place bread in large bowl. Pour veggies and broth over bread. Stir to combine. Let cool.

Add parsley, rosemary, egg, pepper, and cayenne to bread. Stir to combine.

Melt ½ stick butter in large non-stick skillet over medium heat. Add bread mixture and pat down. Cook until golden brown - approx. 5 minutes. Turn the stuffing over, cover and brown again.

Prep time: 20 minutes

Cooking time: 25 minutes

Chef John