 |
Prep Time: 60 Minutes Cook Time: 165 Minutes |
Ready In: 225 Minutes Servings: 8 |
|
Active time: 1 hr Start to finish: 3 3/4 hr Ingredients:
8 cups coarse fresh bread crumbs (from a 1-lb white loaf with crust removed) |
4 cups coarsely 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 (1 cup) unsalted butter |
2 medium onions, finely chopped (1 1/2 cups) |
1 turkey liver or 3 chicken livers (2 to 3 oz total), trimmed and finely chopped |
1 cup finely chopped celery |
2 large eggs, lightly beaten |
1 cup turkey giblet stock or low-sodium chicken broth |
1/2 cup heavy cream |
Directions:
1. Preheat oven to 325°F.
2. Spread all bread crumbs in 2 shallow baking pans and bake in upper and lower thirds of oven until dry, about 15 minutes total. Cool crumbs in pans on racks, then transfer to a large bowl and stir in parsley, sage, salt, and pepper.
3. Melt butter in a 12-inch heavy skillet over moderate heat, then 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.
4. 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.
5. Cooks' note: Stuffing can be assembled (but not baked) 2 days ahead and chilled, covered. Bring to room temperature before baking.
|
|