Classic Bread Stuffing
There is, of course, two schools of thought in terms of stuffing: in the bird, or baked separately outside of the bird. We are definitely an outside-of-the-bird stuffing family. We love how crisp it gets on top when it’s baked in the oven, and you don’t have to worry about anything funky going on inside that turkey. Maybe it’s just us, but it makes us skeeve a little bit ;-) Which side of the fence do you fall on?
One year ago: Chocolate-Pistachio Biscotti
Classic Bread Stuffing Recipe
Yield: 8 to 10 servings This stuffing needs a place on your Thanksgiving table!- 8 ounces (226.8 g) butter, (1 cup )
- 1 cup (160 g) chopped onion
- ½ cup (67.5 g) pine nuts
- 6 to 8 cups (540 to 720 g) fresh bread crumbs
- 1 tablespoon minced fresh sage leaves, or 1 teaspoon dried
- Salt and freshly ground black pepper
- ½ cup (50 g) chopped scallion
- ½ cup (30 g) chopped fresh parsley leaves
- 1. Preheat the oven to 375 degrees F.
- 2. Place the butter in a large, deep skillet or Dutch oven 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.
- 3. Add the bread crumbs and the sage and toss to mix. Turn the heat down to low. Add the salt, pepper, and scallion. Toss again; taste and adjust the seasoning. Add the parsley and stir. Turn off the heat. (At this point, you can refrigerate the stuffing in a covered container, for up to a day before proceeding.)
- 4. Place the stuffing in a casserole dish (3 quart or 9x13-inch) and bake for about 45 minutes, or until crisp and heated through.
- Yield: 8 to 10 servings
- Prep: 15 minutes
- Cook: 45 minutes
- Total: 1 hour
Ingredients
- 8 ounces ( 226.8 g ) butter, (1 cup )
- 1 cup ( 160 g ) chopped onion
- ½ cup ( 67.5 g ) pine nuts
- 6 to 8 cups ( 540 to 720 g ) fresh bread crumbs
- 1 tablespoon minced fresh sage leaves, or 1 teaspoon dried
- Salt and freshly ground black pepper
- ½ cup ( 50 g ) chopped scallion
- ½ cup ( 30 g ) chopped fresh parsley leaves
Method
- 1. Preheat the oven to 375 degrees F.
- 2. Place the butter in a large, deep skillet or Dutch oven 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.
- 3. Add the bread crumbs and the sage and toss to mix. Turn the heat down to low. Add the salt, pepper, and scallion. Toss again; taste and adjust the seasoning. Add the parsley and stir. Turn off the heat. (At this point, you can refrigerate the stuffing in a covered container, for up to a day before proceeding.)
- 4. Place the stuffing in a casserole dish (3 quart or 9x13-inch) and bake for about 45 minutes, or until crisp and heated through.
