My Favorite Bread Stuffing
Updated Nov. 11, 2022
- Total Time
- About 20 minutes, plus baking time
- Rating
- Comments
- Read comments
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Ingredients
- 2sticks butter
- 1roughly chopped onion
- ½cup pine nuts or chopped walnuts
- 6 to 8cups bread crumbs
- 1tablespoon minced fresh tarragon or sage leaves
- Salt and freshly ground black pepper
- ½cup chopped scallion
- ½cup chopped fresh parsley leaves
Nutritional analysis per serving (18 servings)
286 calories; 15 grams fat; 7 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 3 grams polyunsaturated fat; 32 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 6 grams protein; 311 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the butter in a large, deep skillet or Dutch over medium heat. When melted, 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.
- Step 2
Add the bread crumbs and the herbs and toss to mix. Turn the heat down to low. Add the salt, pepper and scallions. Toss again; taste and adjust the seasoning. Add the parsley and stir. Turn off the heat. (At this point, you may refrigerate the stuffing, well wrapped or in a covered container, for up to a day before proceeding.)
- Step 3
Pack into a turkey if you like before roasting, or just bake in an ovenproof glass or enameled baking dish for about 45 minutes at 350 to 400. (You can also cook it up to 3 days in advance and just warm it up right before dinner.)
Private Notes
Comments
Success! I got the tender dressing with a crispy top that I was hoping for - easily - and kept it vegetarian. I stirred together 1 cup of vegetable stock along with 1/2 cup heavy cream (it IS Thanksgiving), then drizzled a bit at a time until it all soaked in to the previously-baked, too crispy dressing. I dotted it with bits of butter, covered with foil, and baked it for a second time at 350 for 30 minutes, then uncovered for another 5. Will make again, but will add liquids before baking :)
I baked it in a baking dish - and it is dry dry dry, like croutons with damp onions mixed throughout. Luckily I have another day before thanksgiving where I can perhaps add a couple of cups of broth to dampen the mixture, then add a beaten egg or two to the mix before putting it back in the baking dish to bake again. Crossing fingers!
(This recipe is posted elsewhere on this site with more comments.) Though I added 2 celery stocks and 1/2 an apple, I found this to be too oily AND dry! It was tasty, however, so I'm going to attempt it again today by reducing the butter, adding a cup of home made vegetable broth, and by covering the stuffing with foil for the first 20 minutes. Another problem: when I re-heated for dinner, the little bits burned, so I will need to cover or add more broth when re-heating on Thanksgiving.
It was a hit the first time I made it so I substituted farfel for bread crumbs and made it on Passover.
Needs stock desperately or it’s dry as toast.
Needs liquid badly. Perhaps the recipe is specific for cooking in the turkey, but even then it may not turn out.
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