Active Time

　　15 minutes

　　Total Time

　　35 minutes

　　Cooking your stuffing in an ovenproof skillet means it can go from stove to oven without missing a beat. Prepping your aromatic vegetables in the food processor cuts down on chopping time, too.

　　

Ingredients

Serves 8

　　2 large shallots, roughly chopped

　　1 medium onion, roughly chopped

　　2 celery stalks, roughly chopped

　　2 medium green apples, roughly chopped (do not peel)

　　2 garlic cloves, roughly chopped

　　4 tablespoons (1/2 stick) unsalted butter

　　Kosher salt

　　freshly ground black pepper

　　1 medium loaf rustic country bread, cut into 1-inch cubes (about 10 cups)

　　1 1/2 cups low-sodium chicken broth, plus more if necessary

　　1/2 cup apple cider

　　1 teaspoon chopped fresh rosemary leaves

　　1 1/2 teaspoons chopped fresh thyme leaves

　　1/2 cup dried cranberries

　　2 eggs, lightly beaten

　　

Step 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.

　　

Step 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.

　　

Step 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.