Sage Stuffing

13 ingredients
9 steps

Ingredients

  • 8 cups coarse fresh bread crumbs (from a 1-lb white loaf with crust removed)
  • 4 cups coarsely crumbled buttermilk corn bread
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 3 tablespoons finely chopped fresh sage
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 sticks (1 cup) unsalted butter
  • 2 medium onions, finely chopped (1 1/2 cups)
  • 1 turkey liver or 3 chicken livers (2 to 3 oz total), trimmed and finely chopped
  • 1 cup finely chopped celery
  • 2 large eggs, lightly beaten
  • 1 cup turkey giblet stock or low-sodium chicken broth
  • 1/2 cup heavy cream

Directions

  1. 1
    Preheat oven to 325F.
  2. 2
    Spread all bread crumbs in 2 shallow baking pans and bake in upper and lower thirds of oven until dry, about 15 minutes total.
  3. 3
    Cool crumbs in pans on racks, then transfer to a large bowl and stir in parsley, sage, salt, and pepper.
  4. 4
    Melt butter in a 12-inch heavy skillet over moderate heat, then add onions and liver and cook, stirring occasionally, until onions are softened, 8 to 10 minutes.
  5. 5
    Add celery and cook, stirring occasionally, 5 minutes.
  6. 6
    Transfer to bowl with crumbs and toss well.
  7. 7
    Add eggs, stock, and cream and toss well.
  8. 8
    Transfer stuffing to a buttered 2 1/2- to 3-quart shallow baking dish.
  9. 9
    Bake, covered, in middle of oven 30 minutes, then uncover and bake until browned, about 30 minutes more.

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