Herbed Shallot Stuffing
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 10 cups
- 1 cup unsalted butter
- 1 teaspoon black pepper
- 1 tablespoon kosher salt
- 3 tablespoons chopped fresh chives
- 3 tablespoons chopped fresh flat-leaf parsley
- 3 tablespoons chopped fresh tarragon
- Carbohydrate 42 g(14%)
- Cholesterol 25 mg(8%)
- Fat 12 g(19%)
- Fiber 3 g(12%)
- Protein 8 g(16%)
- Saturated Fat 7 g(33%)
- Sodium 420 mg(18%)
- Calories 317
Preparation Preheat oven to 325°F. Cook 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. Combine 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.) Transfer 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. Cooks' note:• Stuffing can be assembled (but not baked) 4 hours ahead and chilled, covered. Bring to room temperature before baking.
Preparation Preheat oven to 325°F. Cook 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. Combine 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.) Transfer 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. Cooks' note:• Stuffing can be assembled (but not baked) 4 hours ahead and chilled, covered. Bring to room temperature before baking.
