Sides

Classic Stuffing

Classic Stuffing

The terms stuffing and dressing are often used interchangeably, but they do have different meanings: Stuffing is cooked inside the bird, dressing on its own.

Ingredients:

  • 12 tablespoons unsalted butter
  • 4 onions, (2 pounds), 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 teaspoons crushed dried sage
  • 6 cups Homemade Chicken Stock, or canned low sodium chicken broth, skimmed of fat
  • 2 stale loaves white bread, (about 36 slices), crust on, cut into 1-inch cubes
  • 2 teaspoons salt
  • 4 teaspoons freshly ground black pepper
  • 3 cups (about 2 bunches) fresh coarsely chopped flat-leaf parsley, leaves
  • 2 cups pecans, toasted and chopped (optional)
  • 2 cups dried cherries (optional)

Directions:

Step 1.

Melt butter in a large skillet. Add onions and celery, and cook over medium heat until onions are translucent, about 10 minutes.

Step 2.

Add sage, stir to combine, and cook 3 to 4 minutes.

Step 3.

Add 1/2 cup stock, and stir well.

Step 4.

Cook for about 5 minutes, until liquid has reduced by half.

Step 5.

Transfer onion mixture to a large mixing bowl.

Step 6.

Add all remaining ingredients, including the remaining stock; mix to combine.

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