Tarragon Stuffing5 Reviews
- Prep: 15 min
- Cook: 1 hr 20 min
- Ready In: 1 hr 35 min
“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.” - by Erika Michael
Original recipe yields 12 cups
- 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.
Amount Per Serving (24 total)
- 302 cal
- 13.9 g
- 36.3 g
Based on a 2,000 calorie diet
Reviews (5)Rate This Recipe
"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 replacemen..." See moret! Used chicken stock instead of sherry."
"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 sh..." See moreerry - 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!"
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