1. Grease a 10-inch skillet with butter or oil. A non-stick skillet will yield the best results. If you don’t have a skillet, you can substitute a heavy bottom saucepan or casserole.

2. Using a microwave or small saucepan, melt butter.

3. In a large mixing bowl, combine chicken broth and eggs. Whisk until thoroughly blended. Fold in the Stuffing Mix and melted butter. Allow the mixture to rest for 5 minutes in the bowl to give the bread cubes time to absorb the liquid.

4. Pour mixture into cold skillet and cover with a tight-fitting lid.

5. Turn the burner on the lowest setting and allow to cook for 15 to 20 minutes until liquid is fully absorbed. Then turn off heat and crack the lid to allow the steam to escape, while leaving the skillet mostly covered with the lid. Allow the stuffing to rest partially covered for 10 minutes.

6. After stuffing has rested, remove the lid and serve.

Each stove is different, and if your stove is a little hotter than average, there is a risk that, during the cooking process, your stuffing can get a little dark on the bottom. If your stuffing is starting to get too dark (or seems to be burning), you can turn the burner off and leave the lid on for 15 minutes (rather than the 10 minutes in the recipe). After 15 minutes, remove the lid. If there is liquid still in the pan, then replace the lid and heat again on low for an additional 3 to 5 minutes and then serve.

NOTE: We recommend the oven method as it will result in a more crisp texture of the stuffing and is a simpler recipe. If you do not have access to an oven, you can use this stove-top method. It will result in a slightly softer texture than the oven method.