Tarragon Stuffing

Tarragon Stuffing

7 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    1 h 20 m
  • Ready In

    1 h 35 m
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. Originally submitted to ThanksgivingRecipe.com.”

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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 (7)

Rate This Recipe
chefasheroo
7

chefasheroo

This was soooo good! Everyone at Christmas loved it and gobbled it up. Made this as a last-resort after not having enough time to prepare our traditional stuffing... but now we may have a replacement! Used chicken stock instead of sherry.

BEARNESTA
6

BEARNESTA

I absolutely loved it! I normally skip the stuffing, but since I'm cooking this year, I thought I'd try a new kind. I love tarragon seasoning so this was perfect. I used chicken stock instead of sherry - it's what I had. My boyfriend loved it too. I'll make this every year. Thank you so much! I even took seconds of the stuffing this year!

K&D
4

K&D

OUTSTANDING! I cooked it outside the bird in a covered casserole dish and used white wine instead of sherry. Didn't have any sherry in the house. Really terrific. This would be a great side dish for any poultry meal and its a breeze to make!

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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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