Sage Stuffing

27 Nov

Sage Stuffing

 8-10 Servings
  • 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 “; Issue of Gourmet November 2002; originally published November 1975.”  Link to original recipe:

Leave a comment

Posted by on November 27, 2011 in Holiday, Sides, Uncategorized


Tags: , , ,

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: