Ingredients
- 1/2 pound butter
- 1 cup onion
- 1/2 cup nuts or walnuts
- 8 cup bread crumbs
- 1 tablespoon tarragon
- 1 tablespoon salt and black pepper
- 1/2 cup scallions
- 1/2 cup parsley leaves
Preparation
Baking Directions:
Melt the butter over medium heat in a large, deep skillet, Dutch oven or casserole.
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 tarragon or sage, and toss to mix.
Turn the heat to low.
Add the salt, pepper and scallions.
Toss again; taste and adjust seasoning if necessary.
Add the parsley and stir.
Turn off the heat.
(You may prepare the recipe in advance up to this point.
Refrigerate well-wrapped or in a covered container for up to a day before proceeding.)
Put it in an ovenproof glass or enameled casserole and bake it with the turkey during the last 45 minutes of cooking, or at 350 to 400 degrees until nicely browned on top.
Tips:
Time: 20 minutes, plus baking time
