Susan's Peach Stuffing

Ingredients in this Recipe

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

See Full Recipe at Martha Stewart