Tarragon Stuffing

  • 2 cups minced green onions
  • 1 1⁄2 cups unsalted butter
  • 10 cups fresh bread crumbs
  • 1 tablespoon dried tarragon
  • 1⁄2 cup chopped Fresh parsley
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 2 cups sherry

Melt the butter with the minced onions. Combine the melted butter with the bread crumbs, tarragon, parsley, salt and ground pepper. Add sherry to desired moistness. 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 175°C (350° F) for 1 hour 20 minutes.

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Turkey Tips

  • Defrost in the refrigerator only, not on the bench.
  • Use separate cutting boards and utensils when handling raw and cooked poultry. Wash these thoroughly with hot, soapy water before and after handling. Also use separate cutting boards from poultry for fruit and vegetables.
  • If you cook poultry to eat later, refrigerate while hot.
  • Always store cooked foods above raw foods in the refrigerator.