Sage Stuffing

Ingredients

• 0.5 teaspoon pepper black
• 8 cups coarse bread crumbs fresh white with crust removed)
• 1 cup celery finely chopped
• 4 cups coarsely buttermilk corn bread crumbled
• 2 large eggs lightly beaten
• 0.3 cup flat-leaf parsley fresh finely chopped
• 3 tablespoons sage fresh finely chopped
• 0.5 cup heavy cream 
• 1 cup chicken broth low-sodium
• 1.5 cups onions finely chopped
• 1 teaspoon salt 
• 1  turkey liver) trimmed finely chopped
• 1 cup butter unsalted

Equipment

• bowl
• frying pan
• oven
• baking pan

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.
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.
9. • Stuffing can be assembled (but not baked) 2 days ahead and chilled, covered. Bring to room temperature before baking.