Bread Stuffing

Ingredients

• ½ pound (2 sticks) butter
• 1 cup chopped onion
• ½ cup pine nuts or chopped walnuts
• 6 to 8 cups coarse fresh bread crumbs
• 1 tablespoon minced fresh tarragon or sage leaves, or 1 teaspoon dried tarragon or sage, crumbled
• Salt and freshly ground black pepper
• ½ cup chopped scallions
• ½ cup chopped fresh parsley leaves

• Nutritional Information

  • Nutritional analysis per serving (12 servings)

    430 calories; 22 grams fat; 10 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 3 grams polyunsaturated fat; 47 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 9 grams protein; 40 milligrams cholesterol; 466 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 to 8 cups, enough for a 12-pound bird

Preparation

1. Melt butter over medium heat in a large, deep skillet, Dutch oven or casserole. Add onion and cook, stirring, until it softens, about 5 minutes. Add nuts and cook, stirring almost constantly, until they begin to brown, about 3 minutes.
2. Add bread crumbs and tarragon or sage and toss to mix. Turn heat to low. Add salt, pepper and scallions. Toss again; taste and adjust seasoning if necessary. Add parsley and stir. Turn off heat. (You may prepare recipe in advance up to this point; refrigerate, well wrapped or in a covered container, for up to a day before proceeding.)
3. Pack into chicken or turkey if you like before roasting, or roast in an ovenproof glass or enameled casserole for about 45 minutes, at 350 to 400 degrees; you can bake this dish next to the bird, if you like. (Or you can cook it up to 3 days in advance and warm it up right before dinner.)

1 hour