Martha Stewart's Stuffing Recipe

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Servings: 1


  • 12 Tbsp. unsalted butter
  • 4 x onions peeled, diced
  • 10 lrg fresh sage leaves minced (or possibly 2 tspns crushed dry sage)
  • 6 c. chicken stock, homemade or possibly low-sodium canned
  • 2 x loaves stale white bread (abt 36 slices)
  • 2 tsp salt
  • 4 tsp freshly-grnd black pepper
  • 3 c. minced flat-leaf parsley (about 2 bunches)
  • 2 c. pecans - (optional) toasted, minced
  • 2 c. dry cherries (optional)


  1. Have your bread cut into 1-inch cubes. Heat butter in a large skillet. Add in onions and celery (Note: there was no mention of celery in the original recipe - use your own judgement, I'd recommend 2 large stalks minced) and cook over medium heat till onions are translucent/soft, about 10 min. Add in sage, stir to combine, and cook 3 to 4 min. Add in 1/2 c. stock and stir well. Cook for about 5 min, till liquid has reduced by half.
  2. Transfer onion mix to a large mixing bowl. Add in all other ingredients, including the remaining stock; mix to combine.
  3. Makes 12 c..
  4. Yield: 12 c.


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