Skillet Stuffing

• 8 Tablespoons Butter
• 8 Tablespoons Shallots, Finely Diced
• 4 stalks Celery, Peeled Of Outer Strings And Finely Diced
• 10 cloves Garlic, Roughly Chopped
• 2 cups White Wine
• 8 Tablespoons Walnuts, Finely Chopped
• 4 Tablespoons Dried Currants, Cherries Or Cranberries
• 6 cups Stale Bread, 1/2-inch Cubed
• 8 Tablespoons Fresh Flat Parsley Leaves, Roughly Chopped
• 2 Tablespoons Fresh Thyme, Picked
• Salt And Pepper, to taste

1. 1. Preheat the oven to 350 degrees F. Melt the butter in an 8-inch cast iron skillet and sweat the shallots and celery on low heat, until translucent.
2. 2. Add the garlic and continue to sweat.
3. 3. Add the white wine and continue to cook until reducee by half.
4. 4. Meanwhile, in a bowl, combine the walnuts, currants, bread, parsley, and thyme.
5. 5. Once the wine is reduced by half, add the bread mixture into the pan with the wine mixture, and toss with a spoon so that it becomes uniformly moist. Distribute it evenly in the pan and season the top with salt and pepper.
6. 6. Bake in the preheated oven for 30 minutes, until the top is golden brown and has formed a crust.
7. 7. Remove from the oven and serve.

butter, shallots, stalks celery, garlic, white wine, walnuts, cranberries, bread, parsley, fresh thyme, salt

Taken from tastykitchen.com/recipes/holidays/skillet-stuffing/ (may not work)