INGREDIENTS:
1 stick + 2 Tbsp butter
1 cup chopped onion
½ cup pine nuts or walnuts, chopped
8-9 cups baguette (we suggest 2 varieties), soft, dried and chopped
1 cup vegetable broth
1 Tbsp tarragon or sage leaves, minced
½ cup scallions, chopped
½ cup fresh parsley leaves, chopped
½ cup celery, chopped
½ cup carrots, chopped
1 apple, chopped and diced
Salt and freshly ground black pepper


INSTRUCTIONS:
Melt butter over medium heat in a large, deep skillet, Dutch oven 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 baguette and tarragon or sage and toss to mix. Turn heat to low. Add celery, carrots, apple, vegetable oil, salt, pepper and scallions. Toss again; taste and adjust seasoning if necessary.

Add parsley and stir. Turn off heat. Note: 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. Bake covered for 20 minutes at 375°, then uncovered for an additional 20 minutes.

You can cook stuffing up to 3 days in advance and warm it up right before you sit down to dinner.