Classic Stuffing

Makes 12 cups

·         12 tbsp. unsalted butter

·         4 onions (2 pounds), peeled and cut into ¼ inch dice

·         16 celery stalks, cut into ¼ inch dice

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

·         6 cups homemade chicken stock, or canned low sodium chicken broth, skimmed of fat

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

·         2 tsp. salt

·         4 teaspoons freshly ground pepper

·         3 cups fresh coarsely chopped 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 ½ cup stock, and stir well.  Cook for about 5 minutes, until liquid has reduced to half. Transfer onion mixture to large mixing bowl.  Add all remaining ingredients, including the remaining stock; mix to combine. Preheat Oven to 325 degrees F and bake for 1 hour.