Martha Stewarts Stuffing

Ready in 1h

Try this Martha Stewarts Stuffing recipe, or contribute your own.


Low-sodium canned
2 Loaves stale white bread;
4 ts Freshly-ground black pepper
3 c Chopped flat-leaf parsley;
4 Onions; peeled, diced
12 tb Unsalted butter
6 c Chicken stock; homemade or
2 c Dried cherries; (optional)
2 ts Salt
2 c Pecans - (optional);
(or 2 tspns crushed dried
10 lg Fresh sage leaves; chopped

Original recipe makes 1 servings



Have your bread cut into 1-inch cubes. Melt butter in a large skillet. Add onions and celery (Note: there was no mention of celery in the original recipe -- use your own judgement, Id recommend 2 large stalks chopped) 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. Transfer onion mixture to a large mixing bowl. Add all remaining ingredients, including the remaining stock; mix to combine. Makes 12 cups. Source: "Martha Stewart Living Magazine, Nov 1995" S(Formatted for MC5): "by Lynn Thomas -" Yield: "12 cups" Per serving: 2347 Calories (kcal); 143g Total Fat; (52% calories from fat); 14g Protein; 278g Carbohydrate; 372mg Cholesterol; 4335mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 6 1/2 Vegetable; 16 Fruit; 28 1/2 Fat; 0 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.

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