Tarragon stuffing

Tarragon stuffing

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About this recipe: Got a bird that needs stuffing? Or perhaps you have a vegetarian feast that you are planning? Either way, this delicious vegetarian stuffing recipe is for you! This stuffing is light and tangy and ideal for stuffing a 6kg bird with some left over to bake on the side, alternatively the stuffing can be baked entirely by itself.

Erika Michael

Serves: 24 

  • 340g unsalted butter
  • 200g minced spring onions
  • 1kg fresh breadcrumbs
  • 1 tablespoon dried tarragon
  • 30g chopped fresh parsley
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 475ml sherry

Prep:15min  ›  Cook:1hr20min  ›  Ready in:1hr35min 

  1. Melt the butter with the minced spring onions in a frying pan over a medium heat. Combine the melted butter with the breadcrumbs, tarragon, parsley, salt and ground pepper. Add sherry or giblet stock to desired moistness (475ml is usually plenty).
  2. Pack stuffing into bird's cavity and cook until the turkey is cooked entirely (remove stuffing promptly once bird is cooked). Alternately you can bake the stuffing in a large casserole dish at 180 C / Gas 4 for 1 hour 20 minutes.

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