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Ingredients
8 to 9 ounces French or Italian bread
½ pound (2 sticks) butter
1 ½ cups chopped scallions, onions or shallots
½ cup pine nuts
1 tablespoon minced fresh tarragon or sage leaves or 1 teaspoon dried crumbled tarragon or sage
½ cup minced fresh parsley leaves
Salt and freshly ground black pepper to taste
Nutritional analysis per serving
14 grams carbs; 49 milligrams cholesterol; 278 calories; 7 grams monosaturated fat; 3 grams polyunsaturated fat; 12 grams saturated fat; 24 grams fat; 1 gram fiber; 167 milligrams sodium; 4 grams protein; 2 grams sugar
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
Heat oven to 350 degrees. 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.
- Step 2
Melt butter over medium heat in a large, deep skillet, Dutch oven or casserole. Add scallions, and cook, stirring occasionally, until they soften, about 5 minutes. Add nuts and cook, stirring almost constantly, until they begin to brown, about 3 minutes.
- Step 3
Add bread crumbs and tarragon or sage, and toss to mix. Turn heat to low, and add parsley, along with some salt and pepper; taste and adjust seasoning if necessary.
- Step 4
Bake stuffing in same pan, or put in an ovenproof casserole. Bake 30 minutes, or until stuffing is lightly browned on top. Serve hot. (Stuffing may also be cooked in turkey, if desired.)
Private Notes
Comments
This was ok, it was a little bit too oily. I made this with Earth Balance for my vegan friends, maybe that was it, although if I had made it with butter I still think it would have been too much. Perhaps using some broth for moisture instead of all butter would help.