Cast Iron Skillet Stuffing Recipe 45

CAST-IRON SKILLET STUFFING RECIPE - (4/5)

Steps:

• The day before: Tear apart bread into approximately 1/2-inch pieces and let dry overnight. Preheat oven to 350 degrees. Place walnuts on a baking sheet and toast in oven for 10 to 15 minutes, until golden brown. Day of: Place bread, walnuts and thyme in a very large mixing bowl; stir ingredients to combine and set aside. Preheat oven to 350 degrees. Melt 3 tablespoons butter in a seasoned 13-inch cast-iron skillet over medium heat. Once butter is melted, add onion, carrot, celery, sage and garlic. Cook until onions are translucent, 8 to 12 minutes, stirring occasionally to avoid burning. Add pork sausage to skillet and cook until browned, 10 to 12 minutes, stirring occasionally. It is OK for brown pieces to stick to bottom of skillet. Pour 1/4 cup wine into skillet and scrape bottom of skillet to deglaze. Cook until wine has completely evaporated. Season lightly with salt and pepper. Scrape skillet mixture into mixing bowl with bread and nuts and mix well. Immediately place skillet back on medium heat. Pour in remaining 1/2 cup wine and scrape bottom of skillet to deglaze. Cook until wine is nearly evaporated, stirring frequently to avoid any sticking. Turn heat down to medium-low and place remaining 1/2 cup butter in skillet until completely melted, stirring frequently. Once butter is melted, pour skillet liquid over bread mixture, tossing bread mixture well to ensure even coating. Let mixture cool for a few minutes. In a small mixing bowl, whisk egg yolks together with 2 cups stock. Pour over bread mixture and toss well to ensure even coating, adding more stock if needed as bread soaks up liquid. Season with salt and pepper and mix well. Lightly coat skillet with butter and place dressing mix back in it. Lightly coat a piece of aluminum foil with butter or oil and tightly seal top of skillet. Place skillet into oven and bake 28 to 35 minutes, until hot in center of dressing (thermometer should read 150 degrees). Increase oven temperature to 425 degrees and remove foil from top of skillet. Grate fresh Parmigiano-Reggiano cheese over the top of dressing and continue to bake until top is thoroughly browned, 20 to 30 minutes. Garnish with fresh thyme and serve once slightly cooled, 15 to 20 minutes.

SKILLET DRESSING WITH CORNBREAD AND BISCUITS

Steps:

• For the cornbread:
• Place a large cast-iron skillet in oven; preheat to 425°F. Whisk cornmeal, flour, sugar, baking powder, baking soda, salt, and pepper in a large bowl to combine. Whisk egg, buttermilk, and oil in a medium bowl to combine. Create a well in dry ingredients. Pour buttermilk mixture into well and whisk until no dry spots remain.
• Remove cast-iron skillet from oven (be careful; pan will be very hot). Add butter to pan and swirl to coat. Pour batter into pan and spread evenly. Bake cornbread until edges are golden brown and top is golden, 20-25 minutes.
• Immediately turn cornbread out onto a wire rack so bottom stays crisp. Let cool slightly, then invert onto another wire rack and let cool completely.
• Do Ahead: Cornbread can be baked 5 days ahead. Store tightly wrapped at room temperature, or freeze up to 3 months.
• For the dressing:
• Preheat oven to 375°F. Butter a large cast-iron skillet; set aside. Melt remaining 2 Tbsp. butter in a large skillet over medium heat. Add onion, celery, and a pinch of salt and cook, stirring occasionally, until vegetables are softened and just starting to take on some color, about 10 minutes.
• Meanwhile, tear cornbread into roughly 1" pieces and transfer to a large bowl. Tear biscuits into slightly smaller pieces and add to same bowl.
• Scrape vegetable mixture into bowl with bread and add sage, pepper, and remaining 2 tsp. salt. Gently toss to combine. Whisk eggs, stock, and vinegar in a medium bowl to combine. Drizzle over cornbread mixture and gently toss again to incorporate. Spoon dressing into prepared pan and bake until set and browned and crisp across the top, 45-55 minutes.
• Do Ahead: Dressing can be baked 1 day ahead. Let cool, then cover with foil and chill. Reheat in a 350°F oven, covered, until warmed through, 25-30 minutes, before serving.