Boston Brown Bread Stuffing With Bacon And Tarragon

• 1 1-pound can Boston brown bread, cut into 1/2-inch cubes
• 1/2 pound soft Italian bread, crusts trimmed, cut into 1/2-inch cubes (about 4 cups)
• 4 ounces bacon, cut crosswise into 1/2-inch strips
• 1/4 cup (1/2 stick) butter
• 3/4 cup chopped onion
• 1/4 cup chopped fresh chives
• 3 tablespoons chopped fresh tarragon
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 1/2 cups low-salt chicken broth

1. Preheat oven to 250u0b0F. Divide all bread cubes between 2 rimmed baking sheets. Bake until bread is dry, about 1 1/2 hours. Transfer bread to large bowl.
2. Saute bacon in large skillet until crisp. Using slotted spoon, transfer bacon to paper towels. Discard all but 1 tablespoon drippings from skillet. Add butter to drippings and melt over medium heat. Add onion; saute until soft, about 7 minutes. Add onion, chives, tarragon, salt, pepper, and reserved bacon to bowl with bread; toss to combine. (Can be prepared 1 day ahead. Cover and refrigerate.)
3. Butter 9x9x2-inch baking dish. Add chicken broth to bread mixture and toss to moisten. Transfer stuffing to prepared dish.
4. Cover stuffing with foil and bake 40 minutes (50 minutes if refrigerated). Uncover and bake until lightly browned on top, about 20 minutes longer.

brown bread, italian bread, bacon, butter, onion, fresh chives, tarragon, salt, ground black pepper, lowsalt

Taken from www.epicurious.com/recipes/food/views/boston-brown-bread-stuffing-with-bacon-and-tarragon-231094 (may not work)