A traditional bread stuffing recipe infused with herbs and nuts, perfect for holiday feasts or as a comforting side dish.
60 minutes
A traditional bread stuffing recipe infused with herbs and nuts, perfect for holiday feasts or as a comforting side dish.
0.25 sticks
Onion, chopped
cups
Walnuts, chopped
cups
Fresh Bread Crumbs, coarse
cups
Sage, minced
tablespoons
to taste
Black Pepper, freshly ground
to taste
Scallions, chopped
cups
Fresh Parsley Leaves, chopped
cups
1. Melt Butter and Sauté Onions
In a large, deep skillet or Dutch oven, melt the butter over medium heat. Add the chopped onion to the skillet. Cook, stirring occasionally, until the onion softens, about 5 minutes.
2. Toast Nuts
Mix in the pine nuts or walnuts and stir constantly until they start to take on a golden color, around 3 minutes.
3. Mix Bread Crumbs and Herbs
Add the bread crumbs and your choice of tarragon or sage to the skillet. Toss well to combine and reduce heat to low.
4. Season and Add Scallions
Season with salt and black pepper, then add the scallions and toss again. Taste and adjust seasoning as needed.
5. Add Parsley
Stir in the chopped parsley and turn off the heat. At this point, you can cover and refrigerate the mixture for up to a day if preparing ahead.
6. Bake
If using as a stuffing, pack into poultry before roasting. Otherwise, place in an ovenproof dish and bake at 350°F to 400°F for about 45 minutes. If prepared ahead, simply reheat before serving.
Add grated cheese such as parmesan, cheddar, or gruyere into the mix for a gooey, decadent stuffing.
You can easily add cooked, crumbled sausage, bacon, or diced ham to the core recipe for a heartier dish. For a vegetarian option, consider adding cooked lentils or chickpeas.
Add dried fruits such as cranberries, apricots, or cherries along with nuts like pecans, walnuts, or chestnuts for a sweet and crunchy texture contrast.
Include sun-dried tomatoes, olives, and Italian sausage, and use basil and oregano for the herbs.
. Add a crunchy texture and natural sweetness by mixing in toasted pecans, walnuts, or slivered almonds. Dried fruits like cranberries, apricots, or cherries can complement the savory herbs beautifully.
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