Recipe adapted from Gourmet
4 cups good quality white bread (such as an Italian loaf), cubed into small pieces
2 cups crumbled cornbread
1 cup finely chopped onion
1 cup finely chopped celery
3 ounces finely chopped calf's liver
1 stick Promise margarine
1 1/2 teaspoons coarse salt
1 tablespoon rubbed sage
1/4 cup Italian parsley, finely chopped
3 eggs, beaten
2 1/2 cups chicken broth
- Preheat oven to 325°. Spread bread cubes and crumbled cornbread
onto a rimmed baking sheet and bake until dry, about 15 minutes. Cool on
sheet, then transfer to a large bowl.
- Melt Promise spread in a large skillet over medium heat. Add onions,
celery, and liver. Stir in salt and pepper. Cook, stirring
occasionally, until softened, about 10 minutes. Remove from heat. Stir
in sage and parsley. Transfer to bowl with crumbs and toss well. Stir
in eggs and 2 cups broth, stirring until crumbs are evenly moistened.
Add additional 1/2 cup liquid if necessary to achieve proper texture.
- Raise oven to 350°. Transfer stuffing to a buttered 9-inch baking dish. Bake for 35 minutes.