No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.


Susan's Peach Stuffing

Martha Stewart Living editor Sarah Carey shares her mother's recipe for peach stuffing.

  • Servings: 14
  • Yield: Makes 12 cups
Susan's Peach Stuffing

Source: Martha Stewart Living, November 2008


  • 1 loaf rustic Italian bread (about 1 pound), crust on, cut into 1-inch cubes (about 9 cups)
  • 4 ounces (1 stick) unsalted butter, plus more for baking dish
  • 2 medium onions, cut into 1/4-inch dice
  • 4 celery stalks, cut into 1/4-inch dice
  • 4 teaspoons minced garlic
  • Coarse salt and freshly ground pepper
  • 1 small bunch fresh flat-leaf parsley, coarsely chopped (1/2 cup)
  • 2 tablespoons coarsely chopped fresh sage
  • 2 teaspoons finely chopped fresh thyme
  • 1 can (29 ounces) clingstone peach halves in heavy syrup, drained, syrup reserved, 1/2 the peaches cut into pieces if desired
  • 1/2 cup thawed frozen orange juice concentrate
  • 1/2 cup homemade or store-bought low-sodium chicken stock (optional; use if cooking in baking dish)


  1. Arrange bread in a single layer on a baking sheet, and let stand, uncovered, at room temperature overnight. (Alternatively, bake bread in a 300 degrees oven until dry but not browned, about 15 minutes.)

  2. Preheat oven to 350 degrees. Melt butter in a large skillet over medium-high heat. Add onions, celery, and garlic, and season with salt and pepper. Cook, stirring occasionally, until softened, about 5 minutes. Stir in herbs, and cook for 2 minutes. Transfer to a large bowl. Add bread, and toss to combine.

  3. Whisk peach syrup into orange juice concentrate, and add to bread mixture with peaches.

  4. To cook stuffing in a turkey: Loosely stuff into a turkey, and roast until center of stuffing registers 165 degrees on an instant-read thermometer. Spoon the remaining stuffing into a buttered 9-by-13-inch baking dish, cover with parchment, then foil, and bake for 25 minutes. Uncover, and bake until golden brown, 15 to 20 minutes. To bake all of the stuffing outside a turkey: Stir in stock, spoon into a buttered 9-by-13-inch baking dish, and bake at 375 degrees as directed above.

Cook's Note

If baking the stuffing inside a turkey, omit the optional 1/2 cup of stock.

Reviews (3)

  • CoatsWithTheMost 20 Nov, 2009

    This is a wonderful recipe. I made the stuffing last Thanksgiving, and will make it again this year. Thank you!

  • REV 13 Nov, 2009

    This was the most incredible stuffing EVER! The boys in the family polished off TWO of them! Try it - you will love it!

  • kkamen 26 Nov, 2008

    I tried your Peach Stuffing in a roasted chicken, to see if I wanted to serve it for Thanksgiving. It was FABULOUS! This is a keeper for all our Thanksgivings!:)

Related Topics