Fig and Almond Cupcakes
Fig and Almond Cupcakes is an American dessert. This recipe makes 12 servings with 247 calories,
Buttermilk Cornbread and Sage Stuffing
Details
- Serving Size: 10
- Weight Watchers: 33 Points
Cuisine
- Southern
- side dish
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 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
Instructions
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.
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