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.
• Stuffing can be assembled (but not baked) 4 hours ahead and chilled, covered. Bring to room temperature before baking.
Recipe information
Total Time
1 3/4 hr
Yield
Makes about 10 cups
Ingredients
Preparation
Step 1
Preheat oven to 325°F.
Step 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.
Step 3
Combine bread crumbs, herbs, salt, and pepper in a large bowl and stir in butter mixture. Drizzle with Cognac, tossing to combine, and gently stir in broth. (Use 1 1/2 cups broth if you like a moist stuffing, 1 cup if you prefer it drier.)
Step 4
Transfer stuffing to a buttered 3-quart shallow baking dish. 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.
