Herb-Stuffed French Bread Dressing

Begin by placing dry bread cubes into a large mixing container and set it aside momentarily.

Next, melt 1 stick of butter in a substantial skillet placed over medium-high heat. Introduce sliced onions, chopped celery, and salt into the pan; cook until the onions become soft and their color changes to a translucent state, approximately 5 minutes. Incorporate dried sage, thyme, and broth into the pan; stir everything together and wait for the mixture to reach a boiling point.

Carefully remove the skillet from heat and pour the hot liquid over the bread cubes. Utilize a large spoon to mix everything thoroughly until the bread is evenly saturated.

Allow the mixture to rest and cool in the bowl for roughly 15 minutes, occasionally stirring it with a spoon.

Add chopped parsley, dried rosemary, an egg, black pepper, and cayenne to the bowl; mix everything together until it is evenly combined. Permit the mixture to cool completely, stirring occasionally.

Melt the remaining 1/2 stick of butter in a large, non-stick skillet placed over medium heat. Introduce the stuffing mixture into the pan; use a spatula to press it down firmly. Cook until a golden brown crust forms, approximately 5 minutes; flip the stuffing over and repeat this process with one spatula's worth of mixture at a time.

Cover the skillet and cook for about 5 minutes; then, uncover it and toss everything again. Continue cooking and tossing uncovered until the desired amount of browning and crusting has occurred.

Transfer the cooked stuffing to a casserole dish or serving plate.