Nonnie

Classic Stuffing

Servings

Makes 12 cups

Prep Time

10 minutes

Cook Time

25 minutes

Total Time

35 minutes

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.

Nonnie

Classic Stuffing

Servings

Makes 12 cups

Prep Time

10 minutes

Cook Time

25 minutes

Total Time

35 minutes

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)

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.