Classic Bread Stuffing


 Adapted from a recipe from the NY Times

This is a traditional stuffing – excellent served with chicken or turkey


1/2 pound (2 sticks) parve margarine
1/2 cup chopped onion
2 cup pine nuts or chopped walnuts
6 to 8 cups coarse fresh bread crumbs
1 tablespoon minced fresh tarragon or sage leaves
1 teaspoon dried tarragon or sage, crumbled
Salt and freshly ground black pepper
1/2 cup chopped scallions
1/2 cup chopped fresh parsley leaves.


Melt margarine over medium heat in a large, deep skillet 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.

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.)

Pack into chicken or turkey if you like before roasting, or roast in an ovenproof glass or enameled casserole for about 45 minutes, at 350 to 400 degrees.

May be cooked up to 3 days in advance and warmed right before serving


Yield: 6 to 8 cups, enough for a 12-pound turkey
Serves 8-10

Optional add ins: cranberries, pecans, walnuts, apricot pieces, chopped apples or pears
For Gluten free Stuffing – simply substitute bread crumbs made from parve gluten free bread such as Udi’s brand ( For more gluten-free stuffing recipes visit

Recipes: Side Dishes, Stuffing, Bread, Parve, Kosher

Print   Email

Side Dishes