Tarragon pecan dressing

6 servings

Ingredients

Quantity Ingredient
¼ cup White wine or chicken broth
1 tablespoon Dried tarragon
½ cup Butter
2 mediums Onions; peeled and chopped
⅓ cup Minced country ham
1 bunch Fresh parsley* stems removed minced (about 1 cup)
1 cup Toasted pecan pieces
6 To 8 cups bread crumbs
1 teaspoon Black pepper
½ cup Chicken or turkey broth or to taste

Directions

*Don't substitute dried parsley.

In a Dutch oven or other wide pot, heat wine over high heat. Add tarragon and let wine boil nearly away (don't let it completely evaporate). Add butter and allow it to melt, tipping the pot to cover the bottom with butter. Turn heat down to medium; add onions, country ham and parsley as you prepare them. Turn heat to medium low and let the mixture cook slowly, about 30 minutes. Remove from stove and stir in toasted pecans.

Put bread crumbs in a large bowl. Add pepper and onion mixture; toss. Add chicken broth, toss again, and add more broth if you like a moister mixture. This amount of broth makes a dressing that still falls apart somewhat. Pack into an 8x8" baking dish (or similar size) and bake at 350 F. for 20 minutes, or until warmed through.

Serve with baked turkey, baked chicken, baked game birds or pork chops.

To toast pecans: Spread the pieces on a baking sheet and place in a 350 F. for about 10 minutes, or until the nuts are light brown and aromatic.

Yield: 6 to 10 servings.

Fritschner writes: "Some people believe that bread dressing is the best part of the holiday meal. If you eat either of the following [Tarragon Pecan Dressing and Corn Bread Sausage Dressing], you might be one of them. The recipes run to the crumbly; if you like a moist dressing, add more turkey broth that you've made from giblets or canned low-salt chicken broth.

"The tarragon dressing calls for country ham. It is optional, but delicious, and available at many supermarket delis." From Food Editor Sarah Fritschner's 11/16/94"Dressing Up for the Holidays" article in "The (Louisville, KY) Courier-Journal." Pg. C6.

Typed for you by Cathy Harned.

Submitted By CATHY HARNED On 11-30-94

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