Food & Cooking Recipes Dinner Recipes Dinner Side Dishes Susan's Peach Stuffing 3.2 (67) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Servings: 14 Yield: 12 cups Martha Stewart Living editor Sarah Carey shares her mother's recipe for peach stuffing. Ingredients 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 ¼-inch dice 4 celery stalks, cut into ¼-inch dice 4 teaspoons minced garlic Coarse salt and freshly ground pepper 1 small bunch fresh flat-leaf parsley, coarsely chopped (½ 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, ½ the peaches cut into pieces if desired ½ cup thawed frozen orange juice concentrate ½ cup homemade or store-bought low-sodium chicken stock (optional; use if cooking in baking dish) Directions 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.) 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. Whisk peach syrup into orange juice concentrate, and add to bread mixture with peaches. 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 Notes If baking the stuffing inside a turkey, omit the optional 1/2 cup of stock. Rate it Print