Sage Stuffing

• 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 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 turkey giblet stock or low-sodium chicken broth
• 1/2 cup heavy cream

1. Preheat oven to 325F.
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.
3. Cool crumbs in pans on racks, then transfer to a large bowl and stir in parsley, sage, salt, and pepper.
4. 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.
5. Add celery and cook, stirring occasionally, 5 minutes.
6. Transfer to bowl with crumbs and toss well.
7. Add eggs, stock, and cream and toss well.
8. Transfer stuffing to a buttered 2 1/2- to 3-quart shallow baking dish.
9. 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, butter, onions, turkey, celery, eggs, turkey giblet stock, heavy cream

Taken from www.epicurious.com/recipes/food/views/sage-stuffing-107372 (may not work)