Skillet Stuffing

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Skillet Stuffing to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Skillet Stuffing, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1/2 cup crushed corn bread
• stuffing or crumbled day old corn
• bread
• 1/2 cup cooked rice
• 2 hard-cooked eggs, chopped
• 1/2 cup chicken broth
• 1/4 cup chopped celery
• 2 tablespoons chopped onion
• 2 tablespoons butter or margarine
• 1 teaspoon minced fresh parsley
• 1/4 teaspoon poultry seasoning
• salt and pepper to taste

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

In a bowl, combine the first four ingredients; set aside

Step 2: Technique & Execution

In a skillet, saute celery and onion in butter until tender

Step 3: Technique & Execution

Add the corn bread mixture and seasonings; mix well

Step 4: Technique & Execution

Cook over medium heat until lightly browned.