Classic Bread Stuffing
You can never have too many side dish recipes, so give Classic Bread Stuffing a try. One serving contains 474 calories, 10g of protein, and 27g of fat. This recipe serves 10. For $1.01 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. This recipe from Brown Eyed Baker has 1723 fans. Head to the store and pick up pine nuts, butter, fresh parsley leaves, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour. It will be a hit at your Thanksgiving event. All things considered, we decided this recipe deserves a spoonacular score of 70%. This score is good. If you like this recipe, take a look at these similar recipes: Classic Bread Stuffing, Classic Bread Stuffing, and Slow Cooker Classic Bread Stuffing.
Servings: 10
Preparation duration: 15 minutes
Cooking duration: 45 minutes
Ingredients:
6 to 8 cups fresh bread crumbs
8 ounces (1 cup) butter
½ cup chopped fresh parsley leaves
1 tablespoon minced fresh sage leaves (or 1 teaspoon dried)
1 cup chopped onion
½ cup pine nuts
Salt and freshly ground black pepper
½ cup chopped scallion
Equipment:
oven
dutch oven
frying pan
casserole dish
Cooking instruction summary:
1. Preheat the oven to 375 degrees F.2. Place 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.3. Add the bread crumbs and the sage 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 can refrigerate the stuffing in a covered container, for up to a day before proceeding.)4. Place the stuffing in a casserole dish (3 quart or 9x13-inch) and bake for about 45 minutes, or until crisp and heated through.
Step by step:
1. Preheat the oven to 375 degrees F.
2. Place 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.
3. Add the nuts and cook, stirring almost constantly, until they begin to brown, about 3 minutes.
4. Add the bread crumbs and the sage and toss to mix. Turn the heat down to low.
5. Add the salt, pepper, and scallion. Toss again; taste and adjust the seasoning.
6. Add the parsley and stir. Turn off the heat. (At this point, you can refrigerate the stuffing in a covered container, for up to a day before proceeding.)
7. Place the stuffing in a casserole dish (3 quart or 9x13-inch) and bake for about 45 minutes, or until crisp and heated through.
Nutrition Information:
covered percent of daily need
