Title: Martha Stewart's Stuffing
Categories: Stewart4
Yield: 1 servings

12 tb Unsalted butter
4 Onions; peeled, diced
10 lg Fresh sage leaves; chopped
(or 2 tspns crushed dried
-sage)
6 c Chicken stock; homemade or
Low-sodium canned
2 Loaves stale white bread;
-(abt 36 slices)
2 ts Salt
4 ts Freshly-ground black pepper
3 c Chopped flat-leaf parsley;
-(about 2 bunches)
2 c Pecans - (optional);
-toasted, chopped
2 c Dried cherries; (optional)

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, I'd 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

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