My Favorite Bread Stuffing

This classic dressing is based on a wonderful recipe by James Beard; it’s amazing with butter, but check out the variations if you prefer olive oil. Also, feel free to use whole grain bread for more flavor.

1/2 pound (2 sticks) butter

1 cup chopped onion

1/2 cup pine nuts or chopped walnuts

6 to 8 cups fresh bread crumbs

1 tablespoon minced fresh tarragon or sage leaves or

1 teaspoon dried

Salt and freshly ground black pepper

1/2 cup chopped scallion

1/2 cup chopped fresh parsley leaves

• Put 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.
• Add the bread crumbs and the herb 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 may refrigerate the stuffing, well wrapped or in a covered container, for up to a day before proceeding.)
• Pack into a chicken or turkey if you like before roasting or just bake in an ovenproof glass or enameled baking dish for about 45 minutes at 350–400 F. (Or you can cook it up to 3 days in advance and just warm it up right before dinner.)

MAKES: About 6 cups (enough for a 12-pound bird)

TIME: 20 minutes, plus time to bake