| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | servings | ||
INGREDIENTS
| 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) |
INSTRUCTIONS
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 Converted by MM_Buster v2.0n.
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