Tarragon Stuffing

Tarragon Stuffing

2 Reviews 1 Pic
Erika Michael
Recipe by  Erika Michael

“A light and tangy stuffing. This recipe makes enough to stuff one 14 pound turkey with leftovers to bake on the side.”

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Ingredients

Adjust Servings

Original recipe yields 12 cups

Directions

  1. 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).
  2. 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.

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Reviews (2)

Rate This Recipe
AuntE
1

AuntE

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 in 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.

Marion
1

Marion

Loved it! My mother has been a professional cook and I found this recipe for last year's turkey. Mom raved about it to all my siblings.

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Nutrition

Amount Per Serving (24 total)

  • Calories
  • 302 cal
  • 15%
  • Fat
  • 13.9 g
  • 21%
  • Carbs
  • 36.3 g
  • 12%
  • Protein
  • 6.4 g
  • 13%
  • Cholesterol
  • 31 mg
  • 10%
  • Sodium
  • 647 mg
  • 26%

Based on a 2,000 calorie diet

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