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0 min Makes about 10 cups. Main Ingredient: SHALLOT*STUFFING* Cuisine: American

Cooking: Active time: 45 min Start to finish: 1 3/4 hr Start to finish: 1 day min



2 cups finely chopped shallot

2 sticks (1 cup) unsalted butter

10 cups coarse fresh bread crumbs (from 2 long baguettes; 1 lb total)

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 1/2 cups chicken broth

Nutrition Facts

per serving of Makes about 10 cups.




Step 1Preheat oven to 325°F.

Step 2Cook shallot in butter in a large heavy skillet over moderately low heat, stirring, until butter is melted and shallot is slightly softened, about 5 minutes.

Step 3Combine bread crumbs, herbs, salt, and pepper in a large bowl and stir in butter mixture. Drizzle with Cognac, tossing to combine, and gently stir in broth. (Use 1 1/2 cups broth if you like a moist stuffing, 1 cup if you prefer it drier.)

Step 4Transfer stuffing to a buttered 3-quart shallow baking dish. Cover with foil and bake in middle of oven 30 minutes, then uncover and bake until top is crisp and stuffing is heated through, about 30 minutes more.

Step 5Cooks\' note:

Step 6• Stuffing can be assembled (but not baked) 4 hours ahead and chilled, covered. Bring to room temperature before baking.

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