Traditional Herbed Bread Stuffing with Pine Nuts

Recipe courtesy of Natalie042205

• 10 cups (1-inch) cubes crusty country-style bread (1 lb) 
• 2 medium onions, chopped
• 3 celery ribs, thinly sliced crosswise
• 1 teaspoon fresh thyme, chopped
• 1 teaspoon fresh sage, chopped
• 1 teaspoon fresh rosemary, chopped
• 1 stick unsalted butter
• 1 1/2 cups chicken broth
• 1/2 cup water
• 1 large egg
• Salt and Pepper to taste
• 1/2 cup of pine nuts

Preheat oven to 325°F.

Lightly grease a 9x9 baking dish.

Toast bread in a large shallow baking pan in middle of oven until just dry, 25 to 30 minutes. Cook onions, celery, and herbs in butter in a large heavy skillet over moderately low heat, stirring occasionally, until celery is softened, about 10 minutes. Stir together bread, vegetables, broth, water, and salt and pepper to taste, then let cool slightly.

As the stuffing mix cools, whisk egg in bowl until well beaten. Fold egg into stuffing mix, only to incorporate it.

Spoon stuffing into baking dish. Layer the top with the Pine Nuts. You can use more or less than 1/2 cup, depending on how many you'd like. I usually like to just cover the top with a thin layer.

Bake at 325°F until stuffing is golden brown on top, about 30 minutes.

Remove from oven and let rest until ready to serve. If it is going to more than 15 minutes, cover with aluminum foil and set on top of the range.