| 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
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