Classic Stuffing

By tamalone

Ingredients

• 12 tablespoons unsalted butter
• 4 onions, (2 pounds), 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 bread, crust on, cut into 1-inch cubes (1 loaf sourdough & 1 loaf pumpkin challah)
• 2 teaspoons salt
• 4 teaspoons freshly ground black pepper
• 3 cups (about 2 bunches) fresh coarsely chopped flat-leaf parsley, leaves
• 2 cups pecans, toasted and chopped (optional)
• 2 cups dried cranberries, (optional)

Details

Servings 12

Preparation

Step 1

1. Melt butter in a large skillet. Add onions and celery, and cook over medium heat until onions are translucent, about 10 minutes.

2. Add sage, stir to combine, and cook 3 to 4 minutes.

3. Add 1/2 cup stock, and stir well. Cook for about 5 minutes, until liquid has reduced by half.

4. Transfer onion mixture to a large mixing bowl. Add all remaining ingredients, including the remaining stock; mix to combine.