Herbed Shallot Stuffing

Name: Herbed Shallot Stuffing
Ingredients: 2 cups finely chopped shallot; 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

10 ingredients

7 steps

Ingredients

2 cups finely chopped shallot
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

Directions

1

Preheat oven to 325F.
2

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.
3

Combine bread crumbs, herbs, salt, and pepper in a large bowl and stir in butter mixture.
4

Drizzle with Cognac, tossing to combine, and gently stir in broth.
5

(Use 1 1/2 cups broth if you like a moist stuffing, 1 cup if you prefer it drier.)
6

Transfer stuffing to a buttered 3-quart shallow baking dish.
7

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.