Skillet Stuffing with Apples, Shallots, and Cranberries

Ingredients

• •2 large shallots
• •1 medium onion
• •2 stalks celery
• •2 medium green apples
• •2 cloves garlic
• •4 tablespoons unsalted butter
• •1 pinch Kosher salt
• •1 pinch black pepper
• •1 loaf rustic country bread
• •1½ cups low-sodium chicken broth
• •½ cup apple cider
• •1 teaspoon fresh rosemary leaves
• •1½ teaspoons fresh thyme leaves
• •½ cup dried cranberries
• •2 whole eggs
• •lightly beaten

Cooking Instructions

1. 1.

   Preheat the oven to 375°F. In the bowl of a food processor, pulse the shallot, onion, celery, apple, and garlic, scraping down sides of the bowl, until finely chopped.

   5 min

2. 2.

   In a 12-inch cast iron or other oven-safe skillet over medium-high heat, heat butter. Add the chopped vegetable mixture, season with a generous pinch of salt and pepper, and cook, stirring occasionally, until tender, 7 to 8 minutes. Reduce heat to medium, add the bread cubes and cook, stirring occasionally, until softened, 5 to 7 minutes.

   15 min

3. 3.

   Remove pan from heat and stir in the broth, cider, rosemary, thyme, and cranberries. 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.

   25 min