Ingredients
8
cups coarse fresh bread crumbs (from a 1-lb white loaf with crust removed)
4
cups coarsely crumbled buttermilk corn bread
1/4
cup finely chopped fresh flat-leaf parsley
3
tbsp finely chopped fresh sage
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 turkey giblet stock or low-sodium chicken broth
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. Add celery and cook, stirring occasionally, 5 minutes. Transfer to bowl with crumbs and toss well. Add eggs, stock, and cream and toss well.
4.
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.
6.
Stuffing can be assembled (but not baked) 2 days ahead and chilled, covered. Bring to room temperature before baking.
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