Tarragon is a mainstay of french cooking where it s an essential ingredient in béarnaise sauce and often used in chicken egg and fish dishes. This recipe makes enough to stuff one 14 pound turkey with leftovers to bake on the side. 1 24 ounce loaf sliced buttermilk bread crust trimmed bread cut into 1 2 inch cubes about 11 cups 1 pound bacon slices cut into 1 2 inch pieces. Pack stuffing into bird s cavity and cook until the turkey is cooked entirely remove stuffing promptly once bird is cooked. I love stuffing and this recipe was fantastic.
Remove stuffing promptly once bird is cooked. Also the store was out of fresh tarragon so i used dried used 2 instead of 3 tbsp. Combine the melted butter with the breadcrumbs tarragon parsley salt and ground pepper. Directions in a jar with a tight fitting lid combine the first nine ingredients. A light and tangy stuffing.
-
RELATED ARTICLE :
- homemade yellow cupcakes with chocolate frosting
- horseshoes tattoo
- horseshoes game pit
Add sherry or giblet stock to desired moistness 475ml is usually plenty. Tarragon salad dressing marie hoyer of lewistown montana whisks together tarragon chives parsley and dijon mustard in her delightful vinaigrette. Remove stuffing promptly once bird is cooked. Step 2 pack stuffing into bird s cavity. Tarragon is a mainstay of french cooking where it s an essential ingredient in béarnaise sauce and often used in chicken egg and fish dishes.
