Sage Stuffing (Adapted)

• 1 1/2 cups coarse fresh bread crumbs (toasted in a frying pan)
• 4 cups coarsely crumbled buttermilk corn bread (made from a Jiffy box)
• 1/4 cup finely chopped fresh flat-leaf parsley or cilantro
• 3 tablespoons finely chopped fresh sage
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 Tbsp. olive oil
• 1 small onion, finely chopped
• 2-3 stalks finely chopped celery
• 1 large egg, lightly beaten
• 1 cup turkey giblet stock, low-sodium chicken broth, or miso broth
• 1/2 cup apple cider

1. Preheat oven to 325u0b0F.
2. Toast bread crumbs in skillet with a bit of cooking spray for a few minutes, then transfer to a large bowl and stir in parsley, sage, salt, and pepper.
3. Add olive oil to heavy skillet over moderate heat, then add onions and celery and cook, stirring occasionally, until onions are softened, 8 to 10 minutes.
4. Transfer to bowl with crumbs and toss well. Add egg, stock, apple cider, and corn bread cubes and toss well.
5. Transfer stuffing to a shallow baking dish sprayed with cooking spray. Bake, covered, in middle of oven 30 minutes, then uncover and bake until browned, about 30 minutes more.

bread crumbs, buttermilk corn bread, parsley, fresh sage, salt, black pepper, olive oil, onion, celery, egg, turkey giblet stock, apple cider

Taken from www.epicurious.com/recipes/member/views/sage-stuffing-adapted-52950961 (may not work)