3 tablespoons butter
2 large onions coarsely chopped
1/2 loaf of bread (slices cubed very small)
2 cloves garlic chopped
2 stalks of celery (optional) diced fine
1/2 cup pecans or walnuts
Morton's nature's seasons to taste
In a large castiron skillet (but any skillet will do), saute the chopped onion, garlic and celery until all the onion is coated in melted butter.
Add the cubed bread and saute well. Stir frequently, scraping the bread off the pan to prevent it from sticking. Add the nuts and season liberally.
Add more butter or olive oil as necessary.
Stuffing is done when all the bread is brown and the onion is sweet to the taste
Cook a long time. At least 1 hour.