Step 1

Add dry bread cubes to a large mixing bowl and set aside.

Step 2

Melt 1 stick of butter in a large skillet set over medium-high heat. Add onions, celery, and salt, and sauté until the onions soften and turn translucent, about 5 minutes. Add sage, thyme, and broth to the pan. Stir together and wait for the mixture to come to a boil.

Step 3

Carefully remove from heat and pour over the bread cubes. Toss with a large spoon until the bread is evenly saturated.

Step 4

Let the mixture sit and cool in the bowl for about 15 minutes, tossing occasionally.

Step 5

Add black pepper, cayenne, parsley, rosemary, and beaten egg to the bowl and mix until evenly combined. Allow mixture to cool completely, tossing occasionally.

Step 6

Melt remaining 1/2 stick of butter in a large, nonstick skillet over medium heat. Add the stuffing mixture, and pat down with a spatula. Cook until a golden brown crust forms, about 5 minutes, before turning the stuffing over, one spatula's worth at a time. Cover and cook about 5 minutes, before uncovering and tossing again. Continue cooking and tossing uncovered, until the desired amount of browning and crusting has occurred.

Step 7

Transfer to a casserole dish or serving plate.