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Tarragon Stuffing

"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

1 h 35 m servings 302 cals
Original recipe yields 24 servings (12 cups)

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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.

Nutrition Facts


Per Serving: 302 calories; 13.9 g fat; 36.3 g carbohydrates; 6.4 g protein; 31 mg cholesterol; 647 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Reviews

Read all reviews 11
  1. 14 Ratings

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Most helpful positive review

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...

Most helpful critical review

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

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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...

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 butt...

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

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

This had a wonderful flavor, but I found it a little dry and added an egg and more stock. I am so used to making our "traditional" bread stuffing and this was a very good diversion. I do not...

I used three tablespoons of fresh tarragon instead of one tablespoon of dry, and I made the breadcrumbs out of whole wheat bread. Tasters thought it was good, but that it had too much sherry.

Although I couldn’t taste the tarragon, this stuffing was really good! I added celery to the recipe, so maybe this had something to do with it. The stuffing was savory and my very picky husband...