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Classic Stuffing

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.

Martha Stewart Living, November 1995 http://www.marthastewart.com/337620/classic-stuffing
3.882355
Rated
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  • Yield Makes 12 cups

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 <u>Homemade Chicken Stock</u>, 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, leaves
    • 2 cups pecans, toasted and chopped (optional)
    • 2 cups dried cherries, (optional)

Directions

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

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