Buttermilk Cornbread and Sage Stuffing


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 1/2 cups)
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


Preheat oven to 325°F.
Spread all bread crumbs in a shallow baking pan and bake until dry, about 15 minutes total. Cool crumbs in pan, then transfer to a large bowl and stir in parsley, sage, salt, and pepper.
Melt butter in a large heavy skillet over moderate heat. 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.


Based on a 1975 Gourmet magazine recipe.

Other Names:

Cornbread and Sage Dressing


8-10 servings


Thursday, November 10, 2011 - 5:23pm


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