Recipe courtesy of Martha Stewart


  • Yield: 12 cups
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12 tablespoons unsalted butter

4 onions, (2 pounds), peeled and cut into 1/4-inch dice

16 celery stalks, cut into 1/4-inch dice

10 large fresh sage leaves, chopped, or 2 teaspoons crushed dried sage

6 cups homemade or low-sodium canned chicken stock

2 loaves stale white bread (about 36 slices), crust on, cut into 1-inch cubes

2 teaspoons salt

4 teaspoons freshly ground pepper

3 cups coarsely chopped flat-leaf parsley (about 2 bunches)

2 cups pecans, toasted and chopped (optional)

2 cups dried cherries, (optional)


  1. 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.