Tarragon Stuffing

Tarragon Stuffing

8

"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."

Ingredients

1 h 35 m {{adjustedServings}} servings 302 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 302 kcal
  • 15%
  • Fat:
  • 13.9 g
  • 21%
  • Carbs:
  • 36.3g
  • 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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Directions

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  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

8
  1. 10 Ratings

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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 repl...

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...

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 d...