Cast Iron Brown Butter Griddle Stuffing With Chestnuts and Herbs

Fire up your Ooni pizza oven, aiming for 250°C on the stone baking board inside. Use the infrared thermometer to accurately check the temperature.

As the oven preheats, place the cast iron pan and 2 tablespoons of cubed butter inside. After the butter melts and turns light brown, remove the pan from the oven and add the finely chopped shallots, salt and herb sprigs.

Cook outside the oven until the shallots soften, roughly 5 minutes. If using celery and nuts, add and return the pan to the front of the oven to cook for 3 to 5 minutes more, turning regularly. Remove the pan and discard the fresh herb sprigs.

In a medium bowl, combine the beaten egg, dried herbs, and ¾ of the stock. Fold in the cooked vegetables and combine until everything is well coated and moist. If the mixture feels dry, keep adding the remaining stock, a few tablespoons at a time, until the bread is very moist.

Return the mixture to the skillet (it should already be greased from cooking the onions). Don't be tempted to overfill. Sprinkle the remaining tablespoon of chopped butter up over the top. Cover the skillet with foil and return to the mouth of the oven.

Cook for 10 minutes, turning halfway through. Carefully remove the foil and return the skillet to the oven for 7 to 10 minutes to crisp the top, turning the pan every minute or so to ensure an even golden brown all over.

Once cooked, serve warm or cold and enjoy.