Bread Stuffing with Preserved Lemons
½ cup chopped preserved lemons
2 sticks of butter
1 cup chopped onion
½ cup almonds or chopped walnuts
6 to 8 cups coarse fresh bread crumbs (Use fresh French bread and cut into chunks)
1 tablespoon minced fresh tarragon
1 tablespoon minced fresh parsley
Salt and freshly ground black pepper
½ cup chopped scallions
½ cup chopped fresh parsley leaves
Melt butter over medium heat in a large deep skillet. 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 bread crumbs and herbs. Turn heat to low. Add salt, pepper, preserved lemons and scallions. Toss again; taste and adjust seasoning if necessary. Add parsley and stir. Turn off heat.
Pack into turkey if you like before roasting, or roast in an ovenproof dish for about 45 minutes, at 350 degrees.