Bread Stuffing Serve this with almost any roasted poultry. 1 lb crusty Italian Bread        (preferably 2 - 3 days old) 2 sticks unsalted Butter 1 cup Onion, Shallots OR Scallions (finely chopped) 1/2 cup Pine Nuts 1 tsp dried Tarragon OR Sage 1 /2 cup fresh Parsely leaves (finely chopped) 1/4 - 1/2 tsp Salt 1/8 - 1/4 tsp ground Black Pepper 1. Preheat oven to 350º 2. Cut the Bread into 1/2" cubes. 3. Melt Butter in large pan,        increase heat to medium-high. 4. Add Onion, Shallots OR Scallions        Saute until golden. 5. Add Pine Nuts, saute about 1 more minute.        until Pine Nuts darken just a bit. 6. Add Bread along with        Tarragon OR Sage, Parsley, Salt & Black Pepper.        Toss well to blend everything together. 7. Transfer to an oven-proof casserole.        Place in pre-heated oven.        Bake until lightly browned. 8. Serve.