65 minutes
A classic bread stuffing recipe with onions, herbs, and nuts, perfect for holiday feasts or any occasion.
Butter, melted
0 lb
Chopped Onion, chopped
cups
Pine Nuts, toasted
cups
Fresh Bread Crumbs, coarse
cups
Tarragon, minced
tablespoons
to taste
Black Pepper, freshly ground
to taste
Chopped Scallions, chopped
cups
Fresh Parsley Leaves, chopped
cups
1. Melt Butter
Begin by melting half a pound of butter in a large skillet, Dutch oven, or casserole dish over medium heat. You'll know it's ready when the butter has completely melted and starts to bubble gently.
2. Cook Onions
Once the butter is ready, stir in a cup of chopped onion and let them cook for about five minutes, or until they become soft and translucent.
3. Toast Nuts
Next, add a half cup of pine nuts or chopped walnuts to the mix. Let them toast with the onions for about three minutes, just until they start to brown.
4. Add Bread Crumbs and Herbs
After the nuts have browned, gently fold in six to eight cups of coarse fresh bread crumbs along with a tablespoon of minced fresh tarragon or sage leaves. The bread crumbs should be well-coated with the buttery mixture.
5. Season the Mixture
Season the mixture with salt and freshly ground black pepper to your liking. Then mix in a half cup of chopped scallions, giving everything a good toss to ensure the seasoning is evenly distributed.
6. Add Parsley
Finally, stir in a half cup of chopped fresh parsley leaves and take the skillet off the heat. The parsley adds a fresh, vibrant finish to your stuffing.
Use a high-quality, rustic bread such as sourdough, French, or Italian loaf. The bread should ideally be a day or two old—the slight staleness allows it to absorb flavors better without turning soggy. If it's not stale, toast it in the oven at 300°F for about 10-15 minutes until dry and crusty.
Add the stock gradually, allowing the bread to absorb some of the liquid before deciding if more is needed. The bread should be moist, but not swimming in liquid.
Use fresh herbs such as sage, thyme, parsley, rosemary, or marjoram generously to bring brightness and depth to stuffing.
Use homemade stock if possible; it should be rich and full-flavored. Warm the stock before adding to help meld flavors evenly.
Cook onions, celery, shallots, or leeks in butter until translucent, adding a pinch of salt to draw out their moisture and caramelize slightly, enhancing their natural sweetness.
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