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.

Recipe Summary

prep:
15 mins
cook:
1 hr 20 mins
total:
1 hr 35 mins
Servings:
24
Yield:
12 cups
Advertisement

Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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).

    Advertisement
  • 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

303 calories; protein 6.4g; carbohydrates 36.3g; fat 13.9g; cholesterol 30.5mg; sodium 646.6mg. Full Nutrition
Advertisement

Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/21/2008
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 replacement! Used chicken stock instead of sherry. Read More
(9)

Most helpful critical review

Rating: 3 stars
11/24/2006
My family may have been too used to our traditional stuffing. I thought it was okay but there was a lot left over. Read More
(3)
21 Ratings
  • 5 star values: 13
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/21/2008
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 replacement! Used chicken stock instead of sherry. Read More
(9)
Rating: 5 stars
11/24/2005
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 of sherry - it's what I had. My boyfriend loved it too. I'll make this every year. Thank you so much! I even took seconds of the stuffing this year! Read More
(8)
Rating: 5 stars
02/15/2011
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 dish for any poultry meal and its a breeze to make! Read More
(6)
Advertisement
Rating: 5 stars
10/11/2010
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 butter to soften them up. I also used Smart Balance spread but would like to try the unsalted butter (didn't have any unsalted on hand). I used sherry but only 1 cup as it seemed moist enough. (If I needed more I think I'd fill in with chicken broth cause it had just a subtle sherry flavor and more would be too much.) I cooked it in the oven for an hour with a lid and it didn't need any longer than that but I did remove the lid and cook a hair longer to crispy the top a bit. The only bad thing is I hate ripping up bread - might try getting the plain bagged croutons and see if more liquid and cooking with the lid softens them up cause I love the flavor. And I didn't make it for any holiday - don't feel like I need one to be allowed to eat something.:-) So it was just a chicken meal. (I do consider this is more like 8 servings or 12 at most. It's only 24 if everyone gets only a big spoonful.) Read More
(5)
Rating: 3 stars
11/23/2006
My family may have been too used to our traditional stuffing. I thought it was okay but there was a lot left over. Read More
(3)
Rating: 4 stars
04/11/2013
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. Read More
(2)
Advertisement
Rating: 4 stars
12/23/2009
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. Read More
(2)
Rating: 5 stars
01/02/2019
Very pleased with this dressing. Everyone that tasted it liked it. Every Thanksgiving I like to try out a different dressing recipe hoping to stumble upon "the" best dressing. This will definitely go in the running that's for sure. The only thing though is that I did use the 2 cups of sherry as stated in the recipe but thought it was way too strong. Next time I will take the suggestions of other reviewers and use half sherry and half chicken broth. I also sauteed in butter and added to mixture green onions celery garlic and mushrooms. So for me it was a wonderful basic dressing recipe. Thanks Erika Michael for submitting this. Read More
(1)
Rating: 5 stars
11/28/2013
I used half chicken broth and half sherry as well. I also added garlic sage and celery. Fantastic! Read More
(1)