New This Month

Herbed Breadcrumb Stuffing

  • Yield: Makes enough for 16 servings


  • 2 tablespoons extra-virgin olive oil
  • 1/2 medium white onion, minced
  • 2 garlic cloves, minced
  • 1/2 cup almond flour (or finely ground blanched almonds)
  • 1 cup fine fresh breadcrumbs
  • 1/2 cup finely chopped fresh flat-leaf parsley leaves
  • 1 tablespoon finely chopped fresh dill leaves
  • 1 teaspoon finely chopped fresh thyme leaves
  • 1/2 teaspoon finely chopped fresh rosemary leaves
  • 4 tablespoons unsalted butter, softened
  • Coarse salt and freshly ground pepper
  • 4 to 6 tablespoons clam broth (reserved from steaming clams)


  1. Heat olive oil in a saute pan. Cook onion and garlic until translucent, stirring frequently, about 5 minutes. Remove from heat and let cool completely.

  2. Stir together onion mixture, almond flour, breadcrumbs, herbs, and butter in a bowl; season with salt and pepper. Stir in just enough clam broth to moisten stuffing.

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