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Ingredients

• Stuffing:
• 1/2 cup butter
• 1 cup finely chopped shallots or finely cut green onions
• 1 1/2 tablespoons dried tarragon or 3 tablespoons fresh tarragon, finely cut
• 1 tablespoon salt or to taste
• 1 1/2 teaspoons freshly ground pepper
• 1/2 cup pine nuts
• Additional melted butter, if needed
• 10 to 12 cups fine fresh breadcrumbs
• Turkey:
• 1 turkey, 18 to 20 pounds
• 1 onion stuck with 2 cloves
• 1 sprig parsley
• Additional salt and pepper
• 1/2 teaspoon thyme
• 1 quart water
• Half a lemon
• 1 stick (1/2 cup) or more softened butter
• Strips of fresh or salt pork, or bacon rind
• 4 tablespoons flour
• 1/4 cup Cognac or Madeira (optional)

Description

Serious Eats