Buttermilk Cornbread and Sage Stuffing

Buttermilk Cornbread and Sage Stuffing

Buttermilk Cornbread and Sage Stuffing

45 minutes

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Details
  • Serving Size:   10
  • Weight Watchers:   33 Points
Cuisine
  • Southern
  • side dish
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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

Preheat oven to 325F.

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.

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