- ½ pound (2 sticks) butter
- 1 cup minced onion
- ½ cup pine nuts or chopped walnuts
- 6 to 8 cups fresh bread crumbs
- 1 tablespoon minced fresh tarragon or sage leaves or 1 teaspoon dried crumbled tarragon or sage
- Salt and freshly ground black pepper to taste
- ½ cup minced scallions
- ½ cup minced fresh parsley leaves
- 1 Melt the butter over medium heat in a large, deep skillet, Dutch oven, or casserole. Add the onion and cook, stirring, until it softens, about 5 minutes. Add the nuts and cook, stirring almost constantly, until they begin to brown, about 3 minutes.
- 2 Add the bread crumbs and the tarragon or sage and toss to mix. Turn the heat to low. Add the salt, pepper, and scallions. Toss again; taste and adjust seasoning if necessary. Add the parsley and stir. Turn off the heat. (You may prepare the recipe in advance up to this point; refrigerate, well wrapped or in a covered container, for up to a day before proceeding.)
- 3 Pack this into the turkey if you like, or simply put it in an ovenproof glass or enameled casserole and bake it with the turkey during the last 45 minutes of cooking. Bread Stuffing with Giblets and Fruit: Finely chop the gizzard, heart, and liver. In Step I, add the giblets to the onion after it softens. Omit the nuts. In Step 2, add 2 teaspoons fresh thyme leaves (or 1 teaspoon dried), 1 finely crumbled bay leaf, 1½ cups coarsely chopped pitted prunes, and 2 cups peeled and diced tart apples. Omit the tarragon and scallions and proceed as above. (If you make this recipe you will have to make stock for gravy from just the neck and wing tips.) Bread Stuffing with Sage and Chestnuts
- Bread Stuffing with Giblets and Fruit: Finely chop the gizzard, heart, and liver. In Step I, add the giblets to the onion after it softens. Omit the nuts. In Step 2, add 2 teaspoons fresh thyme leaves (or 1 teaspoon dried), 1 finely crumbled bay leaf, 1½ cups coarsely chopped pitted prunes, and 2 cups peeled and diced tart apples. Omit the tarragon and scallions and proceed as above. (If you make this recipe you will have to make stock for gravy from just the neck and wing tips.)
- Bread Stuffing with Sage and Chestnuts