Yield: 1 servings
|12 tablespoons||Unsalted butter|
|4||Onions; peeled, diced|
|10 larges||Fresh sage leaves; chopped|
|(or 2 tspns crushed dried sage)|
|6 cups||Chicken stock; homemade or|
|2||Loaves stale white bread; (abt 36 slices)|
|4 teaspoons||Freshly-ground black pepper|
|3 cups||Chopped flat-leaf parsley; (about 2 bunches)|
|2 cups||Pecans - (optional); toasted, chopped|
|2 cups||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 ½ 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@..." 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; 6½ Vegetable; 16 Fruit; 28 ½ Fat; 0 Other Carbohydrates Recipe by: Martha Stewart
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