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 - Lynn_Thomas@prodigy.net" 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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|Serving Size: 1 Serving (191g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1250 (98%)|
|Amt Per Serving||% DV|
|Total Fat 138.9g||185 %|
|Saturated Fat 87.7g||439 %|
|Monounsaturated Fat 36g|
|Polyunsanturated Fat 5.4g|
|Cholesterol 366.4mg||113 %|
|Sodium 27.7mg||1 %|
|Potassium 297.7mg||8 %|
|Total Carbohydrate 13.3g||4 %|
|Dietary Fiber 5.4g||22 %|
|Sugars, other 7.9g|
|Protein 3.7g||5 %|
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Calories per serving: 1274
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