1 day-old sourdough baguette (8 to 12 ounces)
1 medium white onion, diced
3 ribs celery, diced
2 garlic cloves, minced
10 fresh sage leaves, chopped
3/4 cup toasted chopped walnuts
2 cups chicken or turkey stock
2 sticks butter
Salt and pepper to taste
Cook's note: This is an easy stuffing that pairs with poultry or can be stuffed into double cut pork chops.
Dice the baguette into 1-inch cubes. Spread out on a sheet pan and toast in the oven for 5 to 7 minutes until golden brown. Saute onions, celery, and garlic in butter until onions are soft and translucent. Add walnuts, bread, sage, and coat with butter mixture. Add the stock a little at a time so the bread absorbs the liquid evenly. Season with salt and pepper. Bake in a greased baking dish for 30 minutes at 350 degrees.
Yield: 6 servings
Source: The Inn at Tres Pinos, Calif.
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