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
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.
I made this for the vegetarians in my family and they loved it! Did not use nuts bc of an allergy. Added a little vegetable broth. Fresh bread is key (bought mine the day before Tday) as well as fresh herbs. Mark never disappoints!