Sage Stuffing

By sadams1001

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

Details

Servings 8
Adapted from epicurious.com

Preparation

Step 1

Preheat oven to 325°F.

Spread all bread crumbs in 2 shallow baking pans and bake in upper and lower thirds of oven until dry, about 15 minutes total. Cool crumbs in pans on racks, then transfer to a large bowl and stir in parsley, sage, salt, and pepper.

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. Add celery and cook, stirring occasionally, 5 minutes. Transfer to bowl with crumbs and toss well. Add eggs, stock, and cream and toss well.

Transfer stuffing to a buttered 2 1/2- to 3-quart shallow baking dish. Bake, covered, in middle of oven 30 minutes, then uncover and bake until browned, about 30 minutes more.

Cooks' note: • Stuffing can be assembled (but not baked) 2 days ahead and chilled, covered. Bring to room temperature before baking.