Sage Stuffing

Name: Sage Stuffing
Prep time: 3 d 3 h
Cook time: 3 d 3 h
Total time: 3 d 3 h
Yield: 10
Cuisine: Global
Ingredients: 1 teaspoons black pepper; 2 liters coarse fresh bread crumbs (from a 1-lb white loaf with crust removed); 237 milliliters finely chopped celery; 946 milliliters coarsely crumbled buttermilk corn bread; 2 larges eggs, lightly beaten; 59 milliliters finely chopped fresh flat-leaf parsley; 3 Tbsps finely chopped fresh sage; 118 milliliters heavy cream; 237 milliliters turkey giblet stock or low-sodium chicken broth; 355 milliliters medium onions, finely chopped; 1 teaspoon salt; 1 turkey liver or 3 chicken livers (2 to 3 oz total), trimmed and finely chopped; 237 milliliters sticks unsalted butter

Sage Stuffing might be just the side dish you are searching for. This recipe makes 10 servings with 667 calories, 17g of protein, and 31g of fat each. This recipe covers 28% of your daily requirements of vitamins and minerals. Head to the store and pick up pepper, heavy cream, butter, and a few other things to make it today. It will be a hit at your Thanksgiving event. From preparation to the plate, this recipe takes roughly 75 hours.

Instructions

Preheat oven to 325°F.

Equipment you will use

Oven

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.

Ingredients you will need

Breadcrumbs

Parsley

Pepper

Spread

Sage

Salt

Equipment you will use

Baking Pan

Oven

Bowl

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.

Ingredients you will need

Butter