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Buttermilk Cornbread and Sage Stuffing
Sheri Wetherell
53 minutes
8-12 servings
BeginnerBased on a 1975 Gourmet magazine recipe.
Total Steps
4
Ingredients
13
Tools Needed
6
Ingredients
- 8 cups coarse fresh white bread crumbs, crusts removed
- 4 cups buttermilk corn bread, coarsely crumbled
- 1/4 cup fresh flat-leaf parsley, finely chopped
- 3 tablespoons fresh sage, finely chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup unsalted butter
- 2 medium yellow onions, finely chopped
- 1 turkey liver, trimmed and finely chopped
- 1 cup celery, finely chopped
- 2 large eggs, lightly beaten
- 1 cup turkey giblet stock or chicken broth
- 1/2 cup heavy cream
Instructions
1
Step 1
Preheat oven to 325°F.
2
Step 2
15 minutes
Spread all bread crumbs in a shallow baking pan and bake until dry. Cool crumbs in the pan, then transfer to a large bowl and stir in parsley, sage, salt, and pepper.
3
Step 3
8 to 10 minutes, 5 minutes
Melt butter in a large heavy skillet over moderate heat. Add onions and liver and cook, stirring occasionally, until onions are softened. Add celery and cook, stirring occasionally. Transfer the mixture to the bowl with crumbs and toss well. Add eggs, stock, and cream and toss well.
4
Step 4
30 minutes, 30 minutes
Transfer stuffing to a buttered 2 1/2- to 3-quart shallow baking dish. Bake, covered, in the middle of the oven, then uncover and bake until browned.
Tools & Equipment
oven
shallow baking pan
large bowl
large heavy skillet
stirring spoon
2 1/2- to 3-quart shallow baking dish