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Thanksgiving: My Favorite Bread Stuffing

Source of Recipe

From "How to Cook Everything: Thanksgiving" by Mark Bittman


Recipe Introduction

"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 or cornbread for even more flavor and a heartier texture."

List of Ingredients

â—¦ 16 tablespoons (2 sticks) butter
â—¦ 1 cup chopped onion
â—¦ ½ cup pine nuts or chopped walnuts
â—¦ 6 to 8 cups fresh bread crumbs
â—¦ 1 tablespoon minced fresh tarragon or sage leaves or 1 teaspoon dried
â—¦ Salt and freshly ground black pepper
â—¦ ½ cup chopped scallions
â—¦ ½ cup chopped fresh parsley leaves


Recipe

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 scallions. Toss again; taste and adjust the seasoning. Add the parsley and stir. Turn off the heat. (At this point, you nay refrigerate the stuffing, well wrapped or in a covered container, for up to a day before proceeding.)

Pack what you can into a chicken or turkey if you like before roasting and put the rest in an ovenproof glass or enameled baking dish. (Or cook the bird without the stuffing and bake all the stuffing on the side.) Either way, you want it crisp around the edges but still moist inside; figure about 45 minutes at 350° to 400° F. (You can also bake the stuffing up to 3 days in advance, refrigerate it in the baking dish, and just warm it up in the hot oven for 30 minutes or so before dinner.)

Makes about 6 cups
(enough for a 12-pound bird)




Variations:

• Bread Stuffing with Sage and Chestnuts:
Start by boiling or roasting ¾ to 1 pound chestnuts until they are tender. Shell, skin, and chop. Cook the onion as in step 1. When soft, add the chestnuts and ½ cup dry white wine (omit the nuts). Simmer for 5 minutes. In step 2, use sage and just 2 tablespoons minced fresh parsley.

• Bread Stuffing with Sausage:
In step 1, omit the butter. Cook 1 pound sausage meat (you can squeeze the meat from links) in its own fat over medium heat until pinkish gray. Spoon off the fat, then add the onion and cook until softened, about 5 minutes. Omit the nuts. Add 1 tablespoon minced garlic, 1 teaspoon minced fresh ginger (or ½ teaspoon ground ginger), and 1 teaspoon ground cumin, optional. Omit the tarragon or sage.

• Bread Stuffing with Mushrooms:
In step 1, use butter or olive oil and cook 1 cup sliced button mushrooms along with the onion. If you have them, add 1 ounce soaked, drained, trimmed, and minced dried porcini mushrooms at the same time. Add 1 teaspoon minced garlic when the mushrooms have softened. Omit the nuts. Use sage or thyme (1 teaspoon fresh or ½ teaspoon dried).