Buttermilk Cornbread and Sage Stuffing
Buttermilk Cornbread and Sage Stuffing might be just the side dish you are searching for. One serving contains 542 calories, 17g of protein, and 17g of fat. This recipe serves 10. For 94 cents per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. 7 people found this recipe to be tasty and satisfying. This recipe from Foodista requires fresh flat-leaf parsley, bread crumbs, yellow onions, and corn bread. This recipe is typical of Southern cuisine. It is perfect for Thanksgiving. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 73%, this dish is solid. Sage and Cornbread Stuffing, Sausage, Sage & Cornbread Stuffing, and Cornbread Apple and Sage Stuffing are very similar to this recipe.
Servings: 10
Ingredients:
1/2 teaspoon freshly ground black pepper
8 cups coarse fresh white bread crumbs, crusts removed
4 tablespoons butter
1 cup celery, finely chopped
1 cup turkey giblet stock or chicken broth
4 cups buttermilk corn bread, coarsely crumbled
2 Eggs
1/4 cup fresh flat-leaf parsley, finely chopped
3 tablespoons fresh sage, finely chopped
1/2 cup heavy cream
1 teaspoon kosher salt
1 turkey liver, trimmed and finely chopped
2 medium yellow onions, finely chopped (1 1/2 cups)
Equipment:
oven
baking pan
bowl
Cooking instruction summary:
- 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.
Step by step:
1. Preheat oven to 325F.
2. 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.
3. Add onions and liver and cook, stirring occasionally, until onions are softened, 8 to 10 minutes.
4. Add celery and cook, stirring occasionally, 5 minutes.
5. Transfer to bowl with crumbs and toss well.
6. Add eggs, stock, and cream and toss well.
7. Transfer stuffing to a buttered 2 1/2- to 3-quart shallow baking dish.
8. Bake, covered, in middle of oven 30 minutes, then uncover and bake until browned, about 30 minutes more.
Nutrition Information:
covered percent of daily need
