Tarragon Stuffing

2 cups minced green onions
1 1/2 cups unsalted butter
10 cups fresh bread crumbs
1 tablespoon dried tarragon
1/2 cup chopped fresh parsley
2 teaspoons salt
1 teaspoon ground black pepper
2 cups sherry


Directions
1 Melt the butter with the minced scallions. Combine the  melted butter with the bread crumbs, tarragon, parsley, salt  and ground pepper. Add sherry or giblet stock to desired  moistness ( about 2 cups ).

2 Pack stuffing into bird's cavity. Remove stuffing  promptly once bird is cooked. Alternately you can bake the  stuffing in a large casserole dish at 350 degrees F (175  degrees C) for 1 hour 20 minutes.