Active Time

　　45 min

　　Total Time

　　1 3/4 hr

　　This simple yet rich stuffing uses coarse bread crumbs from a baguette instead of cubes. The Cognac really brings out the flavor of the herbs. It's adapted from James Beard's tarragon crumb stuffing recipe, published in Gourmet in December 1983.

　　

Ingredients

Makes about 10 cups

　　2 cups finely chopped shallot

　　1 cup unsalted butter

　　10 cups coarse fresh bread crumbs (from 2 long baguettes; 1 lb total)

　　3 tablespoons chopped fresh tarragon

　　3 tablespoons chopped fresh chives

　　3 tablespoons chopped fresh flat-leaf parsley

　　1 tablespoon kosher salt

　　1 teaspoon black pepper

　　3 tablespoons Cognac

　　1 to 1 1/2 cups chicken broth

　　

Step 1

Preheat oven to 325°F.

　　

Step 2

Cook shallot in butter in a large heavy skillet over moderately low heat, stirring, until butter is melted and shallot is slightly softened, about 5 minutes.

　　

Step 3

Combine bread crumbs, herbs, salt, and pepper in a large bowl and stir in butter mixture. Drizzle with Cognac, tossing to combine, and gently stir in broth. (Use 1 1/2 cups broth if you like a moist stuffing, 1 cup if you prefer it drier.)

　　

Step 4

Transfer stuffing to a buttered 3-quart shallow baking dish. Cover with foil and bake in middle of oven 30 minutes, then uncover and bake until top is crisp and stuffing is heated through, about 30 minutes more.

　　Cooks' note:

　　• Stuffing can be assembled (but not baked) 4 hours ahead and chilled, covered. Bring to room temperature before baking.