Tuesday, October 31, 2006
Cornbread Sage Stuffing
Thanks once again to Laura Rebecca's Retro Recipe Challenge #4 for the inspiration to cook a recipe from before 1980 that classifies as a "fall favorite."
I've never cooked with liver, made cornbread or made stuffing of any kind before, so this was quite an adventure, although thankfully resulted in delicious, rich stuffing that will become my standard stuffing recipe.
The recipe (and the cornbread included in the stuffing) was originally printed in the November 1975 issue of Gourmet, and re-printed in 2002.
Cornbread Sage Stuffing:
8 c fresh white bread crumbs
4 c coarsely crumbled buttermilk corn bread (see recipe below)
1/4 c finely chopped parsley
3 tbs finely chopped fresh sage
1 tsp salt
1/2 tsp black pepper
2 sticks unsalted butter
2 medium onions, finely chopped
2-3 chicken livers, trimmed and finely chopped
1 c finely chopped celery
2 large eggs, lightly beaten
2 c chicken broth
1/2 c heavy cream
Heat oven to 325°F. Spread all bread crumbs in 2 shallow baking pans and bake until dry, about 15 minutes. Cool crumbs, then transfer to a large bowl and stir in parsley, sage, salt, and pepper.
Melt butter in 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. Transfer stuffing to a buttered 2 1/2- to 3-quart shallow baking dish. Bake, covered, 30 minutes, then uncover and bake until browned, about 30 minutes more.
(makes about 7 cups, crumbled)
1 all-purpose flour
3/4 c yellow cornmeal
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 c buttermilk
2 large eggs
1/2 stick unsalted butter, melted and cooled
1 tsp finely chopped fresh sage
Heat oven to 425. Mix dry ingredients and wet ingredients (and sage) separately.
Mix together just until combined. Pour into non-stick or greased pan and bake until golden brown.