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
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.