When I can’t find walnut bread, I use cranberry bread, pistachio bread or challah. If you cannot find any of these, use wheat or white bread.

For the best flavor, always use fresh sage rather than dried. Cooking sage helps it develop its full flavor potential.

Tip: Roasting nuts gives them a richer, fuller flavor. To roast, spread nuts evenly on a baking sheet and roast in a 350°F (180°C) oven until fragrant and light brown, 5 to 10 minutes. Smaller nuts and seeds, such as pine nuts, chopped hazelnuts, sunflower seeds and pumpkin seeds, can be toasted in a skillet over medium-high heat. Stir constantly with a spatula or wooden spoon to keep them from burning.