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French Bread Stuffing with Preserved Lemons

 Prep Time 30 Minutes | Cook Time 45-50 Minutes | Serves 6-8 People

Featured Product Preserved Lemons


  • 1 stick of butter
  • 2 TBS olive oil
  • 1 cup chopped onion
  • ¼ cup pine nuts
  • ¼ cup chopped walnuts
  • 6 to 8 cups fresh bread crumbs, coarsely chopped 
  • 1 tsp fresh tarragon, minced with no stems
  • 1 tsp fresh sage, minced with no stems
  • 1 TBS fresh mint, minced with no stems
  • Salt and freshly ground black pepper to taste
  • ½ cup chopped scallions
  • ½ cup chopped fresh parsley leaves
  • ½ cup minced preserved lemon rinds
  1. Melt butter over low-medium heat in a large, deep skillet.  Add onion and cook, stirring until it softens, about 5-8 minutes. Add nuts and cook, stirring constantly, until they begin to brown, about 3 minutes.
  2. Add bread crumbs, tarragon, mint, sage and preserved lemons, and toss to mix. Turn heat to low. Add olive oil, salt, pepper and scallions. Toss again; taste and adjust seasoning if necessary. Add parsley and stir. Turn off heat.
  3. Roast in an ovenproof pan or casserole for 30-45 minutes, at 375 degrees.
  4. Serve hot.
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