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Sage Stuffing Recipe

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This recipe for Sage Stuffing, by , is from Meals and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marcia Gevelinger Bastian
Added: Friday, November 28, 2008

Category:
Category:

Ingredients:  
Ingredients:  
8 cups coarse fresh bread crumbs (or purchase bread cubes), 4 cups coarsely crumbled buttermilk corn bread (we make corn bread, cut it in cubes and dry in the oven at 350 for about 20 minutes), 1/4 cup finely chopped fresh flat-leaf parsley, 3 tablespoons finely chopped fresh sage (this may be too strongly flavored; be sure to taste test). 1 tsp. salt, 1/2 tsp. black pepper, 2 sticks (1 cup) unsalted butter, 2 medium onions, finely chopped (1 1/2 cups), 1 cup finely chopped celery, 2 large eggs, lightly beaten, 1/2 cup heavy cream, 4 T. olive oil,1 cup (or more as needed) low-sodium chicken broth, 2 green apples, peeled and cut into small pieces.

Directions:
Directions:
Preheat oven to 350.

Spread all bread crumbs on cookie sheets and bake in upper and lower thirds of the oven until dry, about 20 minutes. Cool crumbs in pans on racks, then transfer to a large bowl and stir in parsley, sage, salt, and pepper.

Melt butter and olive oil in a 12 inch heavy skillet over moderate heat, then add onions and cook, stirring occasionally, until onions are softened, 8-10 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. Add chopped green apples.

Transfer stuffing to a buttered 2 1/2 -3 quarts shallow baking dish. Bake, covered, in middle of oven, 30 minutes, then uncover and bake until browned, about 30 minutes more. Pour additional broth over stuffing as needed for moisture.

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

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
This is part of the Thanksgiving menu.
Using corn bread and apple make this a bit sweet. Taste test along the way and adjust ingredients as needed. There is a moderate amount for 12. Add to this recipe if feeding fans of stuffing.

 

 

 

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