Bread Stuffing
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- ½pound (2 sticks) butter
- 1cup chopped onion
- ½cup pine nuts or chopped walnuts
- 6 to 8cups coarse fresh bread crumbs (see tip)
- 1tablespoon minced fresh tarragon or sage leaves, or 1 teaspoon dried tarragon or sage, crumbled
- Salt and freshly ground black pepper
- ½cup chopped scallions
- ½cup chopped fresh parsley leaves
Nutritional analysis per serving (10 servings)
284 calories; 24 grams fat; 12 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 15 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 4 grams protein; 182 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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.
- Step 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.)
- Step 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.)
- To make the bread crumbs, tear bread into chunks and put them in the container of a food processor; you may need to do this in batches. Pulse until you have coarse, irregular crumbs, no smaller than a pea and preferably larger.
Private Notes
Comments
I made this twice. The first time I followed the directions exactly and it came out very dry, and burnt. The second time I added minced celery to the onion sautee and about a cup of broth with the scallions at the end. I covered with foil and cooked for 20 mins, then took the foil off for another 15mins. Turned out much more moist but with some crunch and still very flavorful.
I persisted and the results for the 2nd time around make this is my favorite stuffing ever! My modifications based on comments here and elsewhere: -only 1 stick (and a couple tbs) butter -add chopped celery, carrots, and apple to sautéed shallots -2 types of baguette, 8-9 cups (soft, dried, and chopped in different sizes) -1 cup homemade (veg) broth (at this point I wanted to gobble up the stuffing from the pot!) -bake covered for 20 minutes, then uncovered for 20 minutes
How far in advance can this be made
Before cooking in the oven was delicious, big disappointment, in 15 minutes in the oven. The stuffing was totally burned. 45 minutes in the oven is a big mistake
This is a very classic style stuffing. Since mine is made as a vegetarian main dish and is baking in a cast iron casserole dish, I worried it might end up up bit dry. I added about a half a cup of vegetable stock before baking it. This might not be necessary if your breadcrumbs are not made from a rustic whole wheat sourdough. It’s very delicious, and I would make it again.
I’ve been making this for years. It’s so good. It’s intentionally on the dry side to serve as a vehicle for gravy. Add some broth if you like it less crumbly. Maybe 1/2-1 cup will make it moist on the inside but still a little crispy on the outside.