Thanksgiving Classic Stuffing-Martha Stewart

By mamapig

The terms stuffing and dressing are often used interchangeably, but they do have different meanings: Stuffing is cooked inside the bird, dressing is on its own.

Ingredients

• 12 Tbsp. unsalted butter
• 4 onions, (2 lb), peeled and cut into 1/4" dice
• 16 celery stalks, cut into 1/4" dice
• 10 lg fresh sage leaves, chopped, or 2 tsp. crushed dried sage
• 6 cup Homemade Chicken Stock, or canned low sodium chicken broth, skimmed of fat
• 2 stale loaves white bread, (ab 36 slices), crust on, cut into 1" cubes
• 2 tsp. salt
• 4 tsp. freshly ground black pepper
• 3 cup (ab 2 bunches) fresh coarsely chopped flat-leaf parsley, leaves
• 2 cup pecans, toasted and chopped (optional)
• 2 cup dried cherries, (optional) or dried cranberries

Details

Servings 12

Preparation

Step 1

Melt butter in a large skillet. Add onions and celery, and cook over medium heat until onions are translucent, about 10 minutes. Add sage, stir to combine, and cook 3 to 4 minutes. Add 1/2 cup stock, and stir well. Cook for about 5 minutes, until liquid has reduced by half

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