Bread Stuffing

I can’t believe it is almost time to think about Thanksgiving. A lot of us won’t be traveling home or gathering with our loved ones. I think the holidays will look a bit different for most of us. When I started writing this post last year after Thanksgiving it was with the thought of making it for people gathered around my table. So this year, while I may be making it for just my little family of three, last year I loved this so much I wanted to write it down before I forgot. Being able to make part of this ahead of time was a game changer. It was some of the best stuffing I have made. Adapted from New York Times.

INGREDIENTS

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

PREPARATION

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.)