Sage stuffing

Makes 8-10 servings

Sue Byrom

ingredients

8 cups coarse fresh bread crumbs (from a 1-lb white loaf, crust removed)
4 cups coarsely crumbled buttermilk corn bread
1/4 cup finely chopped fresh flat-leaf parsley
4 T. finely chopped fresh sage
1 t. salt
1/2 t. 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
2 cup finely chopped celery
2 large eggs, lightly beaten
1 1/2 cup turkey giblet stock or low-sodium chicken broth
1/2 cup heavy cream

1
Preheat oven to 325°F.
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. Cool crumbs in pans on racks, then transfer to a large bowl and stir in parsley, sage, salt, and pepper.
3
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.
4
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.