Name: Herbed Shallot Stuffing
Cook time: 45 min
Total time: 1 3/4 hr
Yield: Makes about 10 cups
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

This simple yet rich stuffing uses coarse bread crumbs from a baguette instead of cubes. The Cognac really brings out the flavor of the herbs. It's adapted from James Beard's tarragon crumb stuffing recipe, published in Gourmet in December 1983.

Cooks' note:

• Stuffing can be assembled (but not baked) 4 hours ahead and chilled, covered. Bring to room temperature before baking.

Recipe notes

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