Tarragon Stuffing

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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servings 302 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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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.



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.

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 piec...

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