Tarragon stuffing

    1 hour 35 min

    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.

    1 person made this

    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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    Reviews in English (4)


    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.  -  23 Dec 2009  (Review from Allrecipes US | Canada)


    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 pieces as in a store bought stuffing size. I also use onion chives from my garden that are just about 6" up and fresh dried tarragon from my garden last year. I did not stuff a bird I cooked it in its own casserole dish on 350* for about 35 minutes.  -  11 Apr 2013  (Review from Allrecipes US | Canada)


    Very good. Easy for a first time stuffing maker. The part cooked in the pan turned out a little bit better then the part cooked in the bird. I added Fennel to give it a little earthier flavor. Even my plain meat and potatoes dad liked to the extra unusual flavor.  -  19 Feb 2016  (Review from Allrecipes US | Canada)