|  home | feedback | help          
Features Turkey Tips

Turkey Tips
Corn Bread and Sage Stuffing
Bradley Ogden, The Lark Creek Inn-Larkspur, CA
Adapted by StarChefs

Yield: 10 - 12 servings

  • 6 cups French bread (not sourdough), diced into 1-inch pieces
  • 6 cups corn bread
  • 2/3cup unsalted butter
  • 2 cups celery, diced into ¼-inch pieces
  • 2 cups yellow onions, diced into ¼-inch pieces
  • ½ cup green peppers, diced into ¼-inch pieces
  • 2 cups fresh creamed corn
  • 1/3cup Italian flat leaf parsley, chopped
  • 2 Tablespoons fresh sage, chopped
  • 1 Tablespoon fresh marjoram, chopped
  • 2 Tablespoons fresh chives, chopped
  • 2 teaspoons kosher salt
  • 3 whole eggs
  • ½ Tablespoon freshly cracked black pepper
  • 1 ½ cups turkey or chicken stock

Preheat your oven to 250ºF. Place the diced bread on a baking sheet and place in the oven for 20 minutes to dry and lightly toast. Remove from the oven and place in a large mixing bowl.

Melt ½ cup of butter in a large sauté pan over medium heat. Add the celery, onions and green peppers. Sauté for 4 to 5 minutes. Pour over the bread and mix. Add the creamed corn, herbs, salt and pepper. Mix well. Combine the stock and egg, mix thoroughly and add to the stuffing. Chill thoroughly before using. If you don't want to stuff the bird, butter a casserole dish and pour a little turkey stock on the bottom and pour the stuffing into the dish. Bake, covered at 350º F for approximately 1 hour or until done. If you like your stuffing a little crispy on top, leave uncovered for the last 15 minutes.

 Sign up for our newsletters!|Print this page|Email this page to a friend
 QuickMeals   Chefs   Rising Stars   Hospitality Jobs   Find a School   Wine   Community   Features   Food Events   News   Ask the Experts   Tickets   Cookbooks
About Us | Career Opportunities | Media Kit | StarChefs in the News | Site Map
Please help keep StarChefs a free service by displaying our button on your website. Click here for details.
  Copyright © 1995-2014 StarChefs. All rights reserved.  | Privacy Policy