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Gallery Read the full recipe after the video. Recipe Summary Servings: 14 Yield: Makes 12 cups mld104241_1108_su_stuffing.jpg

Ingredients Ingredient Checklist 1 loaf rustic Italian bread (about 1 pound), crust on, cut into 1-inch cubes (about 9 cups) 4 ounces (1 stick) unsalted butter, plus more for baking dish 2 medium onions, cut into 1/4-inch dice 4 celery stalks, cut into 1/4-inch dice 4 teaspoons minced garlic Coarse salt and freshly ground pepper 1 small bunch fresh flat-leaf parsley, coarsely chopped (1/2 cup) 2 tablespoons coarsely chopped fresh sage 2 teaspoons finely chopped fresh thyme 1 can (29 ounces) clingstone peach halves in heavy syrup, drained, syrup reserved, 1/2 the peaches cut into pieces if desired 1/2 cup thawed frozen orange juice concentrate 1/2 cup homemade or store-bought low-sodium chicken stock (optional; use if cooking in baking dish)

Cook’s Notes If baking the stuffing inside a turkey, omit the optional 1/2 cup of stock.

Gallery Read the full recipe after the video.

Recipe Summary Servings: 14 Yield: Makes 12 cups mld104241_1108_su_stuffing.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary Servings: 14 Yield: Makes 12 cups

Recipe Summary

Servings: 14 Yield: Makes 12 cups

Servings: 14

Yield: Makes 12 cups

14

Makes 12 cups

mld104241_1108_su_stuffing.jpg

mld104241_1108_su_stuffing.jpg

Ingredients

Ingredients

  • 1 loaf rustic Italian bread (about 1 pound), crust on, cut into 1-inch cubes (about 9 cups) 4 ounces (1 stick) unsalted butter, plus more for baking dish 2 medium onions, cut into 1/4-inch dice 4 celery stalks, cut into 1/4-inch dice 4 teaspoons minced garlic Coarse salt and freshly ground pepper 1 small bunch fresh flat-leaf parsley, coarsely chopped (1/2 cup) 2 tablespoons coarsely chopped fresh sage 2 teaspoons finely chopped fresh thyme 1 can (29 ounces) clingstone peach halves in heavy syrup, drained, syrup reserved, 1/2 the peaches cut into pieces if desired 1/2 cup thawed frozen orange juice concentrate 1/2 cup homemade or store-bought low-sodium chicken stock (optional; use if cooking in baking dish)

Directions

Arrange bread in a single layer on a baking sheet, and let stand, uncovered, at room temperature overnight. (Alternatively, bake bread in a 300 degrees oven until dry but not browned, about 15 minutes.)

Preheat oven to 350 degrees. Melt butter in a large skillet over medium-high heat. Add onions, celery, and garlic, and season with salt and pepper. Cook, stirring occasionally, until softened, about 5 minutes. Stir in herbs, and cook for 2 minutes. Transfer to a large bowl. Add bread, and toss to combine.

Whisk peach syrup into orange juice concentrate, and add to bread mixture with peaches.

To cook stuffing in a turkey: Loosely stuff into a turkey, and roast until center of stuffing registers 165 degrees on an instant-read thermometer. Spoon the remaining stuffing into a buttered 9-by-13-inch baking dish, cover with parchment, then foil, and bake for 25 minutes. Uncover, and bake until golden brown, 15 to 20 minutes. To bake all of the stuffing outside a turkey: Stir in stock, spoon into a buttered 9-by-13-inch baking dish, and bake at 375 degrees as directed above.

Cook’s Notes If baking the stuffing inside a turkey, omit the optional 1/2 cup of stock.

Cook’s Notes

If baking the stuffing inside a turkey, omit the optional 1/2 cup of stock.

Reviews (3)

 Add Rating & Review     67 Ratings   5 star values:        11    4 star values:        9    3 star values:        32    2 star values:        11    1 star values:        4

Reviews (3)

Add Rating & Review     67 Ratings   5 star values:        11    4 star values:        9    3 star values:        32    2 star values:        11    1 star values:        4

Add Rating & Review

67 Ratings 5 star values: 11 4 star values: 9 3 star values: 32 2 star values: 11 1 star values: 4

67 Ratings 5 star values: 11 4 star values: 9 3 star values: 32 2 star values: 11 1 star values: 4

67 Ratings 5 star values: 11 4 star values: 9 3 star values: 32 2 star values: 11 1 star values: 4

  • 5 star values: 11 4 star values: 9 3 star values: 32 2 star values: 11 1 star values: 4

    Martha Stewart Member     Rating: Unrated       11/20/2009   This is a wonderful recipe. I made the stuffing last Thanksgiving, and will make it again this year. Thank you!  

Martha Stewart Member     Rating: Unrated       11/13/2009   This was the most incredible stuffing EVER! The boys in the family polished off TWO of them! Try it - you will love it!  

Martha Stewart Member     Rating: Unrated       11/26/2008   I tried your Peach Stuffing in a roasted chicken, to see if I wanted to serve it for Thanksgiving. It was FABULOUS! This is a keeper for all our Thanksgivings!:)

    Martha Stewart Member

    Rating: Unrated 11/20/2009

This is a wonderful recipe. I made the stuffing last Thanksgiving, and will make it again this year. Thank you!

Rating: Unrated

Rating: Unrated 11/13/2009

This was the most incredible stuffing EVER! The boys in the family polished off TWO of them! Try it - you will love it!

Rating: Unrated 11/26/2008

I tried your Peach Stuffing in a roasted chicken, to see if I wanted to serve it for Thanksgiving. It was FABULOUS! This is a keeper for all our Thanksgivings!:)

All Reviews for Susan’s Peach Stuffing

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Susan’s Peach Stuffing

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest