Buttermilk Cornbread and Sage Stuffing

Buttermilk Cornbread and Sage Stuffing

Southern Side Dishes Chicken Oven
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39 min prep 10 min cook 10 servings

Ingredients

  • 8 cups Coarse bread crumbs
  • 4 cups Buttermilk corn bread
  • 1/4 cups Flat-leaf parsley
  • 3 Tbsps Sage
  • 1 tsp Kosher salt
  • 1/2 tsps Pepper
  • 1 cup Butter
  • 1 1/2 cups Onions
  • 1 Turkey liver
  • 1 cup Celery
  • 2 large Eggs
  • 1 cup Chicken broth
  • 1/2 cups Heavy cream

Directions

  1. 1

    Preheat oven to 325F.

  2. 2

    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.

  3. 3

    Melt butter in a large heavy skillet over moderate heat.

  4. 4

    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.

More Details

Source

Spoonacular

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