BREAD STUFFING
Mark Bittman writes that this bread stuffing, based on a James Beard recipe, has been a staple on his Thanksgiving table for decades. First you make fresh bread crumbs: just whiz a few cups of slightly stale cubes of decent bread (crust and all, unless it's super-hard) in a food processor. Keep the crumbs very, very coarse. Cook them with plenty of butter (yes, you can use olive oil) and good seasonings. Baked in a pan, this is delicious, with or without gravy. You could use it to stuff the turkey if you'd like - but once you've tried it cooked on its own, you won't look back.
Provided by Mark Bittman
Categories casseroles, stuffing and dressing, side dish
Time 1h
Yield 6 to 8 cups, enough for a 12-pound bird
Number Of Ingredients 8
Steps:
- 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 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.)
- Pack into chicken or turkey if you like before roasting, or 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.)
Nutrition Facts : @context http, Calories 287, UnsaturatedFat 6 grams, Carbohydrate 32 grams, Fat 15 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 7 grams, Sodium 311 milligrams, Sugar 3 grams, TransFat 0 grams
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Grace Komene
[email protected]This stuffing recipe is a little too salty for my taste. I'll reduce the amount of salt next time I make it.
Masixole Manuel
[email protected]I'm not a big fan of stuffing, but this recipe changed my mind. It's so light and fluffy, and it has a great flavor.
mercy kalu
[email protected]This stuffing recipe is amazing! It's so flavorful and moist. I will definitely be making it again.
Bernice Ann
[email protected]I've been making this stuffing recipe for years and it's always a hit. It's so easy to make and it's always delicious.
Ayanda Mthiyane
[email protected]This stuffing recipe is a bit too dry for my taste. I added some extra chicken broth to moisten it up.
Hayleigh Petrie
[email protected]I love this stuffing recipe! It's so moist and flavorful. I always make it for Thanksgiving and Christmas dinner.
arhal abbad
[email protected]This is the best stuffing recipe I've ever tried. It's so easy to make and it's always a hit with my family and friends.
James Lowes
[email protected]I'm not a fan of celery, so I omitted it from the recipe. The stuffing still turned out great!
Aontor Roy
[email protected]This stuffing recipe is a little bland for my taste. I added some extra herbs and spices to give it more flavor.
Md Shafiqul
[email protected]I've made this stuffing recipe several times and it's always a crowd-pleaser. It's so versatile, too. I've used it to stuff chicken, turkey, and even pork tenderloin. It's also great as a side dish on its own.
Mushtaq khan
[email protected]This stuffing recipe is a keeper! It's so easy to make and it tastes delicious. I used it to stuff a turkey for Thanksgiving dinner and it was a hit with everyone. The stuffing was moist and flavorful, and it perfectly complemented the turkey. I will