- ½ pound (2 sticks) butter
- 1 cup chopped onion
- 3 celery ribs, chopped
- ½ cup pine nuts
- 6 to 8 cups coarse fresh bread crumbs (I used a baguette)
- 1 tablespoon minced fresh tarragon or sage leaves, or 1 teaspoon dried tarragon or sage, crumbled
- 1/2 – 1 cup chicken or turkey broth
- Salt and freshly ground black 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 celery and cook 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 a day before proceeding.) Before cooking toss with the chicken broth.
- Roast in an ovenproof glass or enameled casserole for about 45 minutes, at 350 to 400 degrees; 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.)