Tarragon Stuffing Recipe - Allrecipes.com
Tarragon Stuffing Recipe

Tarragon Stuffing

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"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 Edit and Save

Original recipe makes 12 cups Change Servings
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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 More Reviews

Dec 23, 2009

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.

 
Apr 11, 2013

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.

 

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Nutrition

  • Calories
  • 302 kcal
  • 15%
  • Carbohydrates
  • 36.3 g
  • 12%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 13.9 g
  • 21%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 6.4 g
  • 13%
  • Sodium
  • 647 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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