Ingredients
- 8 cups coarse fresh breadcrumbs (from a 1-lb white loaf with crust)
- 4 cups coarsely crumbled cornbread
- 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 low-sodium chicken broth
- 1/4 cup Basswood Honey
- 1/2 cup heavy cream
Instructions
- Preheat oven to 325°F.
- Spread breadcrumbs 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.
- 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, Basswood Honey and cream. 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.
Cook’s Note: Stuffing can be assembled (but not baked) 2 days ahead and chilled, covered. Bring to room temperature before baking.
Makes 8-10 servings or about 10 cups.
http://www.beeraw.com/honey-recipes/basswood-honey-stuffing
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