Tarragon stuffing
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.
Ingredients
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
Method
Prep:15min ›
Cook:1hr20min ›
Ready in:1hr35min
- 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).
- 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 & ratings
Average global rating:
(5)
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)
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