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.

Step: 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).

Step: 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.

Per Serving: 303 calories; protein 6.4g; carbohydrates 36.3g; fat 13.9g; cholesterol 30.5mg; sodium 646.6mg.

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