Page 24 - SCMHCC Holiday Favorites Cookbook

CLASSIC BREAD STUFFING

From the Kitchen of Cassie McAllister

Ingredients
8 ounces (226.8 g) butter, (1 cup )

1 cup (160 g) chopped onion
½ cup (67.5 g) pine nuts

6 to 8 cups (540 to 720 g) fresh bread crumbs
1 tablespoon minced fresh sage leaves, or 1 teaspoon dried
Salt and freshly ground black pepper
½ cup (50 g) chopped scallion

½ cup (30 g) chopped fresh parsley leaves

Instructions
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.