Boston Brown Bread Stuffing With Bacon And Tarragon

Recipe Ingredients

1		Boston brown bread - (1 lb) - cut into 1/2" cubes
1/2 lb	227g / 8oz	Soft Italian bread - crusts trimmed,
		Cut into 1/2" cubes - (abt 4 cups)
4 oz	113g	Bacon - cut crosswise
		Into 1/2" strips
1/4 cup	49g / 1.7oz	Butter - (1/2 stick)
3/4 cup	46g / 1.6oz	Chopped onion
1/4 cup	36g / 1.3oz	Chopped fresh chives
3 tablespoons	45ml	Chopped fresh tarragon
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1 1/2 cups	355ml	Low-salt chicken broth

Recipe Instructions

Preheat oven to 250 degrees. Divide all bread cubes between 2 rimmed baking sheets. Bake until bread is dry, about 1 1/2 hours. Transfer bread to large bowl.

Saute bacon in large skillet until crisp. Using slotted spoon, transfer bacon to paper towels. Discard all but 1 tablespoon drippings from skillet. Add butter to drippings and melt over medium heat. Add onion; saute until soft, about 7 minutes. Add onion, chives, tarragon, salt, pepper, and reserved bacon to bowl with bread; toss to combine. (Can be prepared 1 day ahead. Cover and refrigerate.)

Butter 9- by 9- by 2-inch baking dish. Add chicken broth to bread mixture and toss to moisten. Transfer stuffing to prepared dish.

Cover stuffing with foil and bake 40 minutes (50 minutes if refrigerated). Uncover and bake until lightly browned on top, about 20 minutes longer.

This recipe yields 8 servings.

Source:
Bon Appetit, November 2004

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