Kosher Side Dishes
|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
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
Optional add ins: cranberries, pecans, walnuts, apricot pieces, chopped apples or pears
Recipes: Side Dishes, Stuffing, Bread, Parve, Kosher