Tarragon Stuffing Recipe - Allrecipes.com
Tarragon Stuffing Recipe
  • READY IN ABOUT hrs

Tarragon Stuffing

Recipe by  

"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 Edit and Save

Original recipe makes 12 cups Change Servings
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  • PREP

    15 mins
  • COOK

    1 hr 20 mins
  • READY IN

    1 hr 35 mins

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

Most Helpful Positive Review
Jan 21, 2008

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.

 
Most Helpful Critical Review
Nov 23, 2006

My family may have been too used to our traditional stuffing. I thought it was okay but there was a lot left over.

 

9 Ratings

Nov 24, 2005

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!

 
Feb 15, 2011

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!

 
Oct 11, 2010

Very good! I was leary of the tarragon... it gave it a very curious but good flavor that I didn't expect. I used half regular onion cause I ran out of green, so I cooked them a bit in the butter to soften them up. I also used Smart Balance spread, but would like to try the unsalted butter (didn't have any unsalted on hand). I used sherry, but only 1 cup as it seemed moist enough. (If I needed more, I think I'd fill in with chicken broth cause it had just a subtle sherry flavor and more would be too much.) I cooked it in the oven for an hour, with a lid, and it didn't need any longer than that, but I did remove the lid and cook a hair longer to crispy the top a bit. The only bad thing is I hate ripping up bread - might try getting the plain bagged croutons, and see if more liquid and cooking with the lid softens them up, cause I love the flavor. And I didn't make it for any holiday - don't feel like I need one to be allowed to eat something. :-) So it was just a chicken meal. (I do consider this is more like 8 servings, or 12 at most. It's only 24 if everyone gets only a big spoonful.)

 
Dec 25, 2013

I'll admit, while I was cooking this I thought it was going to taste like onions and bread!! We started calling it onion stuffing, the smell of onions was quite overwhelming. But was very pleasantly surprised when it came out of the oven, this was so tasty!! And the taste wasn't too onions, it was a perfect balance. Even my incredibly picky brother in law, who doesn't like stuffing, thought this was pretty tasty!

 
Nov 28, 2013

I used half chicken broth and half sherry as well. I also added garlic, sage and celery. Fantastic!

 

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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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