Bread Stuffing with chestnuts
INGREDIENTS
1/4 cup extra virgin olive oil
1 cup chopped onion
½ cup pine nuts or chopped walnuts
1/4 cup of chopped chestnuts
6 to 8 cups coarse fresh bread crumbs
1 tablespoon minced fresh tarragon or sage leaves, or 1 teaspoon dried tarragon or sage, crumbled
Salt and freshly ground black pepper
½ cup chopped scallions
½ cup chopped fresh parsley leaves.
1. Heat oil over medium heat in a large, deep skillet, Dutch oven or casserole. Add onion and cook, stirring, until it softens, about 5 minutes. Add nuts and cook, stirring almost constantly, until they begin to brown, about 3 minutes.
2. Add bread crumbs and tarragon or sage and toss to mix. Turn heat to low. Add salt, pepper and scallions. Toss again; taste and adjust seasoning if necessary. Add parsley and stir. Turn off heat. (You may prepare recipe in advance up to this point; refrigerate, well wrapped or in a covered container, for up to a day before proceeding.)
3. Roast in an ovenproof glass or enameled casserole for about 45 minutes, at 350 to 400 degrees. (Or you can cook it up to 3 days in advance and warm it up right before dinner.)
Yield: 6 to 8 cups, enough for a 8 people.