Bread Stuffing

from The New York Times

submitted by Anne Halsted

preparation time: 1 hour

serves 6 to 8 cups

1 pound butter (2 sticks), or olive oil if you prefer

1 cup chopped onion

½ cup pine nuts or chopped walnuts

6 to 8 cups coarse fresh bread crumbs (tear the slightly stale bread into chunks and put them in the container of a food processor.  Pulse until you have coarse, irregular crumbs)

1 tablespoon minced fresh tarragon or sage leaves, or 1 teaspoon dried tarragon or sage, crumbled

Salt and freshly ground pepper

½ cup chopped scallions

½ cup chopped fresh parsley leaves

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 tarragon or sage 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 3 days in advance and warm it upright before dinner.)

Pack into chicken or turkey if you like before roasting, or roast in an ovenproof glass or enameled casserole for about 45 minutes, at 350 to 400 degrees F. you can bake this dish next to the bird if you like. (Or you can cook it up to 3 days in advance and warm it up right before dinner.)