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Stuffing - Stovetop I don't know why I didn't think of this sooner! Uses any leftover bread, especially the ends. In cast iron skillet saute:
unsalted butter onion celery carrot garlic Dice bread small or use slicer shredder 'french fry blade'. Add the fresh bread (because it is hearty homemade sourdough you don't need to toast it in advance). Saute until it is golden. Add: broth milk to desired moisture content herbs as desired sage, marjoram, thyme Cook with lid on low heat until flavors come together. Remove lid and further toast under the broiler, or serve as is.
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