Turkey stuffing

• 1 1/2 sticks butter
• 1 cup stock 
• 1 cup chopped onion
• ½ cup pine nuts or chopped walnuts
• 6 to 8 cups stale bread into small cubes
• 1 tablespoon minced fresh tarragon or sage leaves, or 1 teaspoon dried tarragon or sage, crumbled
• Salt and freshly ground black pepper
• ½ cup chopped scallions
• ½ cup chopped fresh parsley leaves
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• 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, a few more minutes
• Add bread crumbs and tarragon or sage and toss to mix. Turn heat to low. Add salt, pepper and scallions. Toss again; taste and adjust seasoning if necessary. Add parsley and stir. Turn off heat. Add enough stock to moisten. (You may prepare recipe in advance up to this point; refrigerate, well wrapped or in a covered container, for up to a day before proceeding.)
• Pack into turkey before roasting or roast in an ovenproof glass or enameled casserole for about 45 minutes, at 350 to 400 degrees. (you can cook it up to 3 days in advance and warm it up right before dinner.)