Susan's Peach Stuffing

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Martha Stewart


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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)

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