Bread Stuffing

Adapted from Mark Bittman’s How to Cook Everything.

  • 1/2 pound butter
  • 1 cup minced onion
  • 1/2 cup pine nuts or chopped walnuts
  • 8 cups fresh bread crumbs (made by chopping fresh or stale bread in a food processor)
  • 1 tablespoon minced sage
  • Salt and pepper
  • 1/2 cup minced scallions
  • 1/2 cup minced fresh parsley

Melt the butter over medium heat in a large, deep skillet. Add the onion and cook until it softens, about 5 minutes. Add the nuts and cook, stirring almost constantly, until they begin to brown, about 3 minutes.

Add the bread crumbs and sage and toss, and turn the heat to low. Stir in the salt, pepper, and scallions; taste and adjust seasoning. Stir in the parsley and turn off the heat. (Can refrigerate at this point for up to a day.)

Place mixture in a casserole dish and bake at 350-400 degrees for 45 minutes.

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