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This easy stuffing recipe is the only one you’ll ever need.

Chimichurri Skillet Stuffing

There are lots of stuffing recipes out there, but most of them require lots of chopping and prep. Not this one! Ready in thirty minutes and packed with flavor, you’ll be making stuffing on any given Thursday.

Chef Tip: If you want to make this recipe a no-chop one, that’s fine! We won’t judge you for buying pre-chopped veggies.




Preheat your oven to 400F. Toss the bread with a drizzle of olive oil and about ¼ pouch of Chimichurri. Spread on a sheet pan lined with parchment and toast until crispy, about 10 minutes


Meanwhile in an ovenproof skillet, sauté the celery with a pinch of salt until tender


Add the toasted bread to the celery and combine. Add the broth, another squeeze of Chimichurri and return the skillet to the oven


Roast, stirring occasionally, for another 10-15 minutes till the stock is fully absorbed and the bread turns crispy

Herby Chimichurri

Traditionally spooned over grilled meats, this peppy South American sauce is packed with fresh parsley and fragrant oregano. Drizzle it on…

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