Lemon, Pine Nut, and Bread Stuffing - alive magazine
Fresh parsley, nippy lemon, and rich pine nuts elevate traditional stuffing laced with the favourite flavours of sage, onion, and celery.
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Cooking tools:
- Microplane
- Chef's knife
- Cutting board
- Mixing bowl
- Skillet
- Baking dish
- Wooden spoon
- Measuring cup
- Measuring spoon
- Aluminum foil
- Oven
- Stove
Ingredients
- 1 loaf artisanal bread, sliced, day old
- 1/3 cup (80 mL) unsalted butter
- 3 celery stalks, finely chopped
- 2 onions, finely chopped
- 3 garlic cloves, minced
- 1/2 cup (125 mL) pine nuts
- 2 Tbsp (30 mL) dried sage leaves
- 1/2 tsp (2 mL) ground nutmeg
- 2 cups (500 mL) parsley, chopped
- Grated peel of 1 lemon
- Sea salt
- ground black pepper
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