Classic Stuffing
Martha Stewart [1]
Ingredients
- 12 tablespoons unsalted butter
4 onions, peeled and cut into 1/4-inch dice
16 celery stalks, cut into 1/4-inch dice
10 large fresh sage leaves, chopped, or 2 teaspoons crushed dried sage
6 cups homemade chicken stock, or canned low sodium chicken broth, skimmed of fat
2 stale loaves white bread (about 36 slices), crust on, cut into 1-inch cubes
2 teaspoons salt
4 teaspoons freshly ground black pepper
3 cups (about 2 bunches) fresh coarsely chopped flat-leaf parsley
2 cups pecans, toasted and chopped (optional)
2 cups dried cherries (optional)
Directions
- In a large skillet, melt butter. Add onions and celery, and cook over medium heat until onions are translucent, about 10 minutes. Add sage, stir to combine, and cook about four minutes. Add half cup stock, and stir well. Cool for about five more minutes until liquid has reduced by half.
- Transfer onion mixture to a large mixing or serving bowl. Add remaining stock and all other ingredients, including toasted pecans and dried cherries if desired. Mix everything until combined, then serve.
Information
- Category
- Side Dishes, Stuffing/dressing
- Yield
- 12 cups
- Prep Time
- 5 minutes
- Cook Time
- 25 minutes
- Total Time
- 29 minutes, 59 seconds