1 cup finely chopped sweet onion, such as Vidalia
1 stick butter
5 cups coarse fresh bread crumbs
1 1/2 tablespoons chopped fresh tarragon
1 1/2 tablespoons chopped fresh chives
1 1/2 tablespoons chopped fresh flat-leaf parsley
2 tsp. salt
1 teaspoon black pepper
3/4 cup chicken broth
Cook the onion in butter in a large heavy skillet over fairly low heat, stirring, until butter is melted and onion is slightly softened, about 5 minutes. Combine bread crumbs, herbs, salt, and pepper in a large bowl and stir in butter mixture and gently stir in broth. If you like a moister stuffing you may need to add more broth. Transfer stuffing to a buttered baking dish.
Cover with foil and bake for 20 minutes with your turkey breast at 350 degrees, then uncover and bake until top is crisp and stuffing is heated through, about 20 minutes more.
Notes: The fresh herbs should be easy to find in your produce section, but you can substitute dried tarragon-using half the amount. I don't recommend dried chives, but you can use the green part of green onions as a substitute. Parsley is always available fresh - if not, leave it out. This makes about 5 cups of stuffing.
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