My Favorite Bread Stuffing

This classic bread stuffing recipe, inspired by the culinary legend James Beard, is a timeless and comforting addition to any holiday feast. The aroma of sautéed onions, fresh herbs, and butter-soaked bread crumbs is enough to make anyone’s mouth water. Whether used to stuff a chicken or turkey or baked separately in a dish, this versatile dressing is sure to become a beloved family favorite. With delightful variations that incorporate nuts, giblets, fruits, chestnuts, sausage, or mushrooms, this stuffing recipe can be tailored to suit various tastes and preferences. Prepare to impress your guests with this delicious and savory dressing that adds an extra layer of indulgence to your holiday table.

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

TIME: 20 minutes, plus time to bake

INGREDIENTS:

• 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

INSTRUCTIONS:

1. In a large, deep skillet or Dutch oven over medium heat, melt the butter. Add the chopped onion and cook, stirring, until it softens, which takes approximately 5 minutes. Stir in the pine nuts or chopped walnuts and continue to cook, stirring almost constantly, until the nuts begin to brown, about 3 minutes.
2. Add the fresh bread crumbs and the minced herbs to the skillet, and toss everything together to combine. Reduce the heat to low. Season the mixture with salt and freshly ground black pepper. Toss again to ensure even seasoning. Add the chopped scallion and give it another toss. Taste the mixture and adjust the seasoning as needed. Finally, stir in the chopped fresh parsley, and turn off the heat. At this point, you can refrigerate the stuffing, either well wrapped or in a covered container, for up to a day before proceeding.
3. If you prefer to stuff your poultry, gently pack the prepared stuffing into the chicken or turkey before roasting. Alternatively, bake the stuffing separately in an ovenproof glass or enameled baking dish for approximately 45 minutes at a temperature of 350–400°F. If you’re making it in advance, you can prepare the stuffing up to three days beforehand and simply warm it up right before serving.

VARIATIONS:

• Bread Stuffing with Giblets and Fruit: For a delightful twist, finely chop the gizzard, heart, and liver. Add the giblets to the softened onion in Step 1. Omit the nuts. In Step 2, include fresh thyme leaves or dried sage, crumbled bay leaf, pitted prunes, and diced tart apples, omitting the tarragon and scallion.

• Bread Stuffing with Sage and Chestnuts: Boil or roast chestnuts until tender, then shell, skin, and chop them. Add the chestnuts and dry white wine to the softened onion in Step 1. Simmer for 5 minutes. In Step 2, use sage and minced fresh parsley.

• Bread Stuffing with Sausage: Omit the butter in Step 1 and cook sausage meat until pinkish-gray. Add the onion after spooning off the fat and cook until softened. Omit the nuts. Add minced garlic, fresh ginger, and ground cumin for a delectable twist.

• Bread Stuffing with Mushrooms: In Step 1, use butter or olive oil and cook button mushrooms along with the onion. If available, add minced porcini mushrooms. Include minced garlic when the mushrooms soften. Omit the nuts and choose between using sage or thyme.

With these variations, you can transform the classic bread stuffing into a variety of exciting and flavorful dishes. Each version adds its unique twist to the traditional recipe, allowing you to create a stuffing that perfectly complements your holiday menu. Enjoy the warmth and aroma that fills your kitchen as you prepare this delicious dressing, and delight in the smiles and compliments from your guests as they savor the scrumptious flavors of your holiday feast. Happy cooking!