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< Back to Kitchen Keeper Recipes
Sage Stuffing
Ingredients:
- 1 loaf fresh Italian or white bread of choice from grocery bakery, cube as desired
- 1 loaf fresh sour dough bread from grocery bakery, cube as desired
- 1/4 cup finely chopped fresh flat-leaf parsley
- 3 tbsp. finely chopped sage
- 1 tsp. salt
- 1/2 tsp. black pepper
- 2 sticks (1cup) butter
- 2 medium onions finely chipped (1 1/2 cup)
- 1 cup finely chopped celery
- 1 turkey liver or three chicken livers finely chopped (Don't be afraid of the liver, it is so fine you hardly notice it but it adds a great depth of texture to this dish. My mother, who doesnt like liver, loves this stuffing.)
- 4 large eggs, lightly beaten
- 2 cup turkey stock or low-sodium chicken stock
- 1 cup heavy cream
Preparation:
48 hours before serving, cube Italian and sour dough breads and place on cookie sheets to dry. If you don't have the 48 hrs., then dry bread in the oven at 325 degrees for approx. 15 minutes, let thoroughly cool. Transfer bread cubes to large bowl and stir in parsley, sage, salt, and pepper. In large skillet, melt butter over medium heat and stir in onions, celery, and chopped liver. Cook until onions are soft and transparent, (8 to 10 minutes). Transfer to bowl with crumbs and toss well. In small bowl, combine eggs, stock, and cream. Pour over crumbs and mix well. Transfer stuffing into a shallow buttered baking dish and bake covered at 325 degrees for 30 minutes. Uncover and bake an additional 30 minutes until browned. Serves 8 to 10.
This dish is a labor of love but well worth the wait. I hardly ever have any of this dish left over!
Copyright © 2008-2015 Christina Messer
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