“A light and tangy stuffing. This recipe makes enough to stuff one 14 pound turkey with leftovers to bake on the side.” - by Erika Michael
Ingredients
Adjust Servings
Original recipe yields 12 cups
Directions
- Melt the butter with the minced scallions. Combine the melted butter with the bread crumbs, tarragon, parsley, salt and ground pepper. Add sherry or giblet stock to desired moistness (2 cups is usually plenty).
- Pack stuffing into bird's cavity. Remove stuffing promptly once bird is cooked. Alternately you can bake the stuffing in a large casserole dish at 350 degrees F (175 degrees C) for 1 hour 20 minutes.
Nutrition
Amount Per Serving (24 total)
- Calories
- 302 cal
- 15%
- Fat
- 13.9 g
- 21%
- Carbs
- 36.3 g
- 12%
Based on a 2,000 calorie diet
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Reviews (2)
Rate This Recipe
"Too much sherry and I like sherry, next time I will do 1/2 broth and 1/2 sherry. I made my own bread crumbs from heals and bread I save in the freezer. I broke up the bread into extra small pieces as ..." See morein a store bought stuffing size. I also use onion chives from my garden that are just about 6" up and fresh dried tarragon from my garden last year. I did not stuff a bird I cooked it in its own casserole dish on 350* for about 35 minutes."
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