Herbed Shallot Stuffing

  • 2 Cups  finely chopped shallot
  • 1 Cup  unsalted butter
  • 3 Tablespoons  chopped fresh tarragon
  • 3 Tablespoons  chopped fresh chives
  • 3 Tablespoons  chopped fresh flat-leaf parsley
  • 1 Tablespoon  kosher salt
  • 1 Teaspoon  black pepper
  • 3 Tablespoons  Cognac
  • to 1/2 cups chicken broth
  • 2 cups finely chopped shallot
  • 1 cup unsalted butter
  • 3 tablespoons chopped fresh tarragon
  • 3 tablespoons chopped fresh chives
  • 3 tablespoons chopped fresh flat-leaf parsley
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 3 tablespoons Cognac
  • 1 to 1/2 cups chicken broth
This simple yet rich stuffing uses coarse bread crumbs from a baguette instead of cubes. The Cognac really brings out the flavor of the herbs. It's adapted from James Beard's tarragon crumb stuffing recipe, published in Gourmet in December 1983.

Directions RichSnippets

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Recipe Details

Preparation Time: 
45 minutes
Cooking Time: 
1 hour
Total Time: 
1 hour 45 minutes
Serves: 
10

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