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Recipes

Boston Brown Bread Stuffing with Bacon and Tarragon

By Clark Frasier and Mark GaierPhotography by Brian Leatart

Recipe information

  • Yield

    makes 8 Servings

Ingredients

1

1-pound can Boston brown bread, cut into 1/2-inch cubes

1

/2 pound soft Italian bread, crusts trimmed, cut into 1/2-inch cubes (about 4 cups)

4

ounces bacon, cut crosswise into 1/2-inch strips

1

/4 cup (1/2 stick) butter

3

/4 cup chopped onion

1

/4 cup chopped fresh chives

3

tablespoons chopped fresh tarragon

1

/2 teaspoon salt

1

/4 teaspoon ground black pepper

1

1/2 cups low-salt chicken broth

Need to make a substitution?

Preparation

  1. Step 1

    Preheat oven to 250°. Divide all bread cubes between 2 rimmed baking sheets. Bake until bread is dry, about 1 1/2 hours. Transfer bread to large bowl.

    Step 2

    Sauté 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; sauté until soft, about 7 minutes. Add onion, chives, tarragon, salt, pepper, and reserved bacon to bowl with bread; toss to combine. DO AHEAD: Can be prepared 1 day ahead. Cover and refrigerate.

    Step 3

    Butter 9x9x2-inch baking dish. Add chicken broth to bread mixture and toss to moisten. Transfer stuffing to prepared dish.

    Step 4

    Cover stuffing with foil and bake 40 minutes (50 minutes if refrigerated). Uncover and bake until lightly browned on top, about 20 minutes longer.

Explore Bon AppétitStuffingNew EnglandAmericanBaconCured MeatMeatTarragonSideNut-FreeDairy-Free