Ingredients:
1 cup finely chopped sweet onion, such as Vidalia
1 stick butter
5 cups coarse fresh bread crumbs
1 1/2 tablespoons chopped fresh tarragon
1 1/2 tablespoons chopped fresh chives
1 1/2 tablespoons chopped fresh flat-leaf parsley
2 tsp. salt
1 teaspoon black pepper
3/4 cup chicken broth

How to make this recipe:
Cook the onion in butter in a large heavy skillet over fairly
low heat, stirring, until butter is melted and onion is slightly
softened, about 5 minutes. Combine bread crumbs, herbs,
salt, and pepper in a large bowl and stir in butter mixture and
gently stir in broth. If you like a moister stuffing you may need
to add more broth. Transfer stuffing to a buttered baking dish.
Cover with foil and bake for 20 minutes with your turkey breast
at 350 degrees, then uncover and bake until top is crisp and
stuffing is heated through, about 20 minutes more.

Notes: The fresh herbs should be easy to find in your produce
section, but you can substitute dried tarragon-using half the
amount. I don't recommend dried chives, but you can use the
green part of green onions as a substitute. Parsley is always
available fresh-if not, leave it out. This makes about 5 cups of
stuffing. Notes: Brenda Hyde is a freelance writer, wife and mom to three. For more holiday traditions, recipes, crafts and ideas visit her at Seeds of Knowledge or Old Fashioned Holidays.

Recipe from: Brenda Hyde