Bread Stuffing
This classic dressing is based on a wonderful recipe by James Beard; it’s amazing with butter, but check out the variations if you prefer olive oil. Also, feel free to use whole grain bread or corn bread for even more flavor and a heartier texture.
Servings: 6 to 8 cups, enough for a 12-pound bird
Equipment
- Large, deep skillet, or Dutch Oven
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 (see tip)
- 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
Instructions
- 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.
- Add bread crumbs and herbs 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.)
- Pack what you can into a chicken or turkey if you like before roasting and put the rest in an ovenproof glass or enameled baking dish. (Or cook the bird without the stuffing and bake all the stuffing on the side.) Either way, you want it crisp around the edges but still moist inside; figure about 45 minutes at 350–400°F. You can also bake the stuffing up to 3 days in advance, refrigerate it in the baking dish, and just warm it up in the hot oven for 30 minutes or so before dinner.
