Ingredients

• 12 tablespoon unsalted butter
• 4 onions, , 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 cup Giblet Stock, or canned low sodium chicken broth, skimmed of fat
• 2 stale loaves white bread, , crust on, cut into 1-inch cubes
• 2 teaspoon salt
• 4 teaspoon freshly ground black pepper
• 3 cup fresh coarsely chopped flat-leaf parsley, leaves
• 2 cup pecans, toasted and chopped
• 2 cup dried cherries

Steps

1. Heat oven to 400°F. Butter a 10-by-15-inch baking dish and set aside.
2. 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.
3. Add 1/2 cup stock, and stir well. Cook for about 5 minutes, until liquid has reduced by half.
4. Transfer onion mixture to a large mixing bowl. Add all remaining ingredients, including the remaining stock; mix to combine.
5. Transfer stuffing mixture to prepared baking dish. Cover with foil and bake 20 minutes.
6. Uncover and continue to bake until top is golden, 30 to 35 more minutes. Let sit 10 minutes before serving.