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Makes 12 cups


  • 12 tablespoons unsalted butter
    4 onions (2 pounds), peeled and diced
    16 celery stalks, diced
    10 fresh sage leaves , chopped, or 2 teaspoons dried sage
    6 cups chicken stock , or canned chicken broth
    2 loaves stale white bread (about 36 slices), crust on, cut into 1-inch cubes
    2 teaspoons salt
    4 teaspoons freshly ground black pepper
    3 cups coarsely chopped fresh flat-leaf parsley leaves (about 2 bunches)
    2 cups pecans , toasted and chopped (optional)
    2 cups dried cherries (optional) .


  • 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 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
Classic stuffing

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