This may not be the most traditional stuffing recipe, but our family loves it. My sister started making this years ago, and now it’s a family tradition, and my personal favorite. The Cognac gives it a great flavor, and the baguette gives it a nice bite. We don’t tear the baguette pieces too small, maybe 1-2″-sized pieces. You can prepare 4 hours ahead, just don’t bake it (see note below).
INGREDIENTS:
- 2 cups finely chopped shallot
- 1 cup unsalted butter
- 10 cups coarse fresh bread, torn into bite-sized pieces (from 2 long baguettes, or 1 lb)
- 2 Tbs chopped fresh tarragon
- 3 Tbs chopped fresh flat-leafed parsley
- 1 Tbs Kosher salt
- 1 tsp black pepper
- 3 Tbs Cognac
- 1 – 1 1/2 cups chicken broth, low sodium
DIRECTIONS:
- Preheat oven to 325 degrees.
- Melt butter and cook shallot in a large heavy skillet over moderately low heat, stirring, until shallot is slightly softened, about 5 minutes.
- Combine bread pieces, herbs, salt and pepper in a large bowl and stir in the shallot mixture. Drizzle with Cognac, tossing to combine, and gently stir in the broth. (Use 1 1/2 cups broth if you like moist stuffing, 1 cup broth if you prefer it drier.)
- Transfer stuffing to a buttered 3-quart shallow baking dish. Cover with foil and bake in the middle of oven for 30 minutes, then uncover and bake until top is crisp and stuffing is heating through, about 30 minutes more.
NOTE: Stuffing can be assembled (but not baked) 4 hours ahead, chilled and covered. Bring to room temperature before baking.
Total time: 1 3/4 hr
Yield: Makes about 10 cups