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Classic stuffing | wefacecook.com Classic stuffing | wefacecook.com


Serves: 12
If they like it, it serves 12 otherwise  - thinking face emoji
Preparation time: 20 minutes
Cooking time: 25 minutes
Totaltime: 45 minutes
Additional info: 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
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