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Sunday, November 20, 2011

Tarragon seasoned stuffing for Thanksgiving

some tarragon cultivated in a garden.Image via Wikipedia

There are many versions of stuffing that can be made for Thanksgiving. Making your own is easy, and because you can control just how much you want of each ingredient it's better sometimes to make your own. Homemade stuffing is a breeze with a combination of fresh herbs like Tarragon, and dried Sage. If you'd like to purchase fresh herbs like Tarragon in South Carolina, there's a local business suggestion  at the bottom of this recipe to visit.

2 tablespoons margarine
3 shallots, minced
1 teaspoon tarragon dried, crushed
½ teaspoon dried sage
½ teaspoon onion powder
1/3 cup pecans rough chopped and preferably, toasted (you can use other nuts here as well)
1 tbsp parsley minced (if you're using dried, 1 tsp. will suffice)
3 cups soft bread crumbs
Salt and freshly ground pepper to taste
½ cup of chicken broth (more than you'll need)
1 slightly beaten egg
¼ cup melted margarine
Salt and pepper to taste

In a large skillet, melt down 2 tablespoons margarine. Add shallots and sauté for 5 minutes. Add tarragon, pecans, bread crumbs, parsley, onion powder, sage, salt and pepper. Mix ingredients thoroughly and remove from heat. Add 2-3 tablespoons chicken broth to a slightly beaten egg; blend into hot mixture, stirring constantly. At this point you can now place stuffing in a pan. Add pats of butter across the top of the stuffing and bake in a preheated 375° F oven for 15-20 minutes or until top of the stuffing has a nice crust. You can add shredded cheese to the top of your stuffing for a nice finish as well!
Support your local growers in South Carolina!

**Pete's Herbs
5920 Chisolm road
Johns island, SC 29455
(843) 559-1446

For other delicious recipe ideas for Thanksgiving, see: Recipes from a Southern Kitchen.
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