My Favorite Bread Stuffing

Makes
About 6 cups (enough for an 8-inch pan)

Time
20 minutes, plus time to bake

This classic stuffing is based on a wonderful recipe by James Beard. Feel free to use whole-grain bread for more flavor. If you want to stuff a bird, plan on roasting the turkey about 30 minutes longer, and cook until the stuffing registers between 155° and 165°F on an instant-read thermometer.

INGREDIENTS

1 ⁄ 2 pound (2 sticks) butter, plus more for the pan
1 onion, chopped
1 ⁄ 2 cup pine nuts or chopped walnuts
6 to 8 cups fresh bread crumbs (see below)
1 tablespoon chopped fresh sage or 1 teaspoon dried sage
1 ⁄ 2 cup chopped scallions
Salt and pepper
1 ⁄ 2 cup chopped fresh parsley leaves
1 cup chicken or vegetable stock, or as needed

INSTRUCTIONS

1. Heat the oven to 350°F. Grease an ovenproof glass or enamel baking dish. Put the butter in a large skillet or pot over medium heat. When it has melted, 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.