Buttermilk Cornbread and Sage Stuffing

Ingredients:

• 8 cups coarse fresh white bread crumbs, crusts removed
• 4 cups buttermilk corn bread, coarsely crumbled
• 1/4 cup fresh flat-leaf parsley, finely chopped
• 3 tablespoons fresh sage, finely chopped
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup unsalted butter
• 2 medium yellow onions, finely chopped (1 1/2 cups)
• 1 turkey liver, trimmed and finely chopped
• 1 cup celery, finely chopped
• 2 large eggs, lightly beaten
• 1 cup turkey giblet stock or chicken broth
• 1/2 cup heavy cream

Course: side dish

Cuisine: Southern

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