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Boston Brown Bread Stuffing With Bacon And Tarragon

Boston brown bread is in the canned-vegetable aisle of most supermarkets.

Courses: Side dish
Serves: 8 people

Recipe Ingredients

1   Boston brown bread - (1 lb) - cut into 1/2" cubes
1/2 lb 227g / 8ozSoft Italian bread - crusts trimmed,
  Cut into 1/2" cubes - (abt 4 cups)
4 oz 113gBacon - cut crosswise
  Into 1/2" strips
1/4 cup 49g / 1.7ozButter - (1/2 stick)
3/4 cup 46g / 1.6ozChopped onion
1/4 cup 36g / 1.3ozChopped fresh chives
3 tablespoons 45mlChopped fresh tarragon
1/2 teaspoon 2.5mlSalt
1/4 teaspoon 1.3mlFreshly-ground black pepper
1 1/2 cups 355mlLow-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.

Bon Appetit, November 2004


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