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.
INGREDIENTS
12 tbsp unsalted butter
4 onions (2 lbs) 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 tsp crushed dried sage
6 cups homemade chicken stock, or canned low sodium chicken broth, skimmed of fat
2 loaves stale white bread (about 36 slices) crust on, cut into 1 inch cubes
2 tsp salt
4 tsp freshly ground black pepper
3 cups fresh coarsely chopped flat-leaf parsley leaves (about 2 bunches)
2 cups pecans, toasted and chopped (optional)
2 cups dried cherries (optional)
4 onions (2 lbs) 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 tsp crushed dried sage
6 cups homemade chicken stock, or canned low sodium chicken broth, skimmed of fat
2 loaves stale white bread (about 36 slices) crust on, cut into 1 inch cubes
2 tsp salt
4 tsp freshly ground black pepper
3 cups fresh coarsely chopped flat-leaf parsley leaves (about 2 bunches)
2 cups pecans, toasted and chopped (optional)
2 cups dried cherries (optional)
Instructions
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 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.
2. Transfer onion mixture to a large mixing bowl. Add all remaining ingredients, including the remaining stock; mix to combine.
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