From the November Archives: Sage Stuffing

Digging through the archives of Epicurious, Gourmet.com, and old print issues of the magazine is pretty fun. Soon we'll be ready to share what you've found among Gourmet's December recipes—let us know if you have any questions about how the roundup is going to work every month. We're excited to include you all, so hopefully you've checked out our guidelines and are planning to get cooking!

Before we're ready for December, though, I had to share a fabulous November recipe. I found it in the 2002 issue (which I bought on ebay for a pittance), but it was reprinted from the November 1975 issue. Nothing wrong with that; it deserves to be a classic, and classics are right at home at the Thanksgiving table.

This stuffing caught my eye because it calls for chopping up the liver from your turkey and adding it in. It's not much liver—don't be afraid! The liver, which is also the secret ingredient of my mother in law's awesome stuffing, gives just a hint of savory richness to the dish. If you're squeamish about dealing with raw liver, saute it first before chopping very fine.

This recipe goes one further by including buttermilk cornbread that has fresh sage mixed into the batter. This stuff tastes like stuffing before you've even added anything else! Of course, my additions of chopped mushrooms (from an entire 8-oz package) and two peeled and chopped gala apples didn't hurt. I halved the celery, too. I also added a bit more cream since I'd added to the dry ingredients—1/4 cup extra was enough.

We ate a boatload of this stuffing yesterday, and I can honestly say I can't wait to eat the leftovers tonight. So you might want to make a pan before Thanksgiving, just to practice. Once a year just isn't enough.

Find the recipe here on Epicurious. 

Comments

[zenchef]

Yum! I like the addition of sage in the cornbread. I bet that takes it to another dimension. Thanks for sharing this classic recipe, it looks really good indeed. I might follow your advice and do a 'test run' before Thanksgiving, and eat it all. hehe

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[Anne]

I made this for last year's Thanksgiving, and it was a huge hit! The sage is wonderful.

[The Diva on a Diet]

Wow this looks good. I'm still up in the air about what kind of bread stuffing to serve this year ... the sage flecked cornbread makes this a serious contender. Yum!

[lo]

This looks fantastic. Corn bread stuffing is one of my favorites... and who can argue with sage, that classic stuffing seasoning?

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