Maria Robledo

Classic Stuffing

Makes about 12 cups


  • 1Melt butter in a large skillet. Add onions and celery, and season with 2 teaspoons salt and 3 teaspoons pepper. Cook over medium-high 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.
  • 2Transfer onion mixture to a large mixing bowl. Add all remaining ingredients, including the remaining stock; mix to combine.
  • 3Proceed to stuff the turkey according to Perfect Roast Turkey 101 (see Cook's Note for link). If not stuffing the turkey, transfer to a buttered standard (3-quart) baking dish. Cover with parchment-lined foil and bake at 350 degrees for 25 minutes, then remove foil and continue baking until heated through and top is golden brown, about 30 minutes more.


  • 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
  • 2 teaspoons salt
  • 4 teaspoons freshly ground black pepper
  • 10 large fresh sage leaves, chopped, or 2 teaspoons crushed dried sage
  • 6 1/2 cups homemade chicken stock, or canned low-sodium chicken broth, skimmed of fat
  • 2 stale loaves white bread, (about 36 slices), crust on, cut into 1-inch cubes
  • 3 cups (about 2 bunches) fresh coarsely chopped flat-leaf parsley leaves
  • 2 cups pecans, toasted and chopped (optional)
  • 2 cups dried cherries, (optional)

Cook's Notes

Use this recipe when making Martha's Perfect Roast Turkey 101.

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