- 8 cups fresh bread crumbs
- 4 cups crumbled buttermilk corn bread
- 1/4 cup finely chopped fresh flat-leaf parsley
- 3 tablespoons finely chopped fresh sage
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 sticks unsalted butter
- 2 medium onions, finely chopped (1 1/2 cups)
- 1 cup finely chopped celery
- 2 large eggs, lightly beaten
- 1 cup homemade turkey stock or low-sodium chicken broth
- 1/2 cup heavy cream
1. Preheat oven to 325°F.
2. Spread bread crumbs on baking sheet and dry out in oven for approximately 15 minutes. Transfer to a large
bowl and stir in parsley, sage, salt, and pepper.
3. Melt butter in a heavy skillet over medium heat, add onions and cook 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 baking dish. Bake covered for 30 minutes. Uncover and bake until browned,
about 30 minutes more.
Note: Stuffing can be assembled (but not baked) 2 days ahead and chilled, covered. Bring to room temperature before baking.
Recipe adapted from “Epicurious.com; Issue of Gourmet November 2002; originally published November 1975.” Link to original recipe: http://www.epicurious.com/recipes/food/views/Sage-Stuffing-107372