Herb Bread Stuffing

A Thanksgiving favorite from my mother. Lighter and more herbacious than the average stuffing.
Scale: 1
Serves: 10
Prep Time: 30 minutes
Cook Time: 45 minutes

Ingredients

  • 2 tbsp olive oil
  • 1 medium onion, peeled and chopped
  • 1 c chopped celery (about 1.5 ribs)
  • 1 c chopped Italian parsley and fresh tarragon
  • 1 tsp salt
  • 1 tsp fresh ground black pepper
  • 3 tsp thyme
  • 1 tbsp chopped rosemary
  • 1/2 c chopped hazelnuts
  • 10 c stale bread cut into 1/2-inch cubes and lightly toasted
  • 3/4 c stock

Instructions

  1. Heat oil in a large skillet over medium heat. Add onion and sauté until soft, about 5 minutes. Add celery, parsley, salt, pepper, herbs and hazelnuts and cook for 5 minutes. Place in a large bowl, add bread and broth and toss to combine. Let cool.
  2. If using as stuffing, fill bird or vegetable loosely; place any remaining stuffing/all stuffing in a greased casserole and moisten with additional broth. Roast the bird/veg. Bake the extra stuffing, covered, for about 30 minutes, before serving.