With the
holidays and
especially
THANKSGIVING
fast approaching,
we found these
stuffing offerings
from Bill,
from the
December 1993
issue of
The Zephyr.
As Bill liked to say,
“This be some
good chewin.”

Pinyon Nut Stuffing
This is an excellent stuffing using our local pinyon nuts that are available this time of year.

1/2 cup butter 1 cup finely chopped shallots or finely cut green onions
1 1/2 T. dried tarragon or 3 T. fresh tarragon, finely cut
1T or salt to taste 11/2 tsp. freshly ground pepper
1/2 cup pinion buts Additional melted butter, if needed

Melt the butter in heavy skillet -- a 12” one if possible. Add the shallots or green onions and the tarragon and allow to cook until the shallots are just wilted. Ad the salt, pepper, pinyon nuts, and then additional butter as needed ( I should say about 1/2 to 1 cup butter, depending on the amount the onion has absorbed. Finally add the crumbs and toss well. Taste the mixture and add more of any of the ingredients if required. A clove or two of garlic may also be added to the mixture. This works equally well with duck or goose.