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Buttermilk Cornbread and Sage Stuffing

 
One serving costs about $1.27

$1.27 per serving

7 people like this recipe

7 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

10 thanksgiving side dish Southern
spoonacular Score:70%

Spoonacular Score: 70%

 

Buttermilk Cornbread and Sage Stuffing is a Southern recipe that serves 10. One serving contains 669 calories, 17g of protein, and 32g of fat. For $1.27 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. If you have kosher salt, sage, eggs, and a few other ingredients on hand, you can make it. This recipe is liked by 7 foodies and cooks. From preparation to the plate, this recipe takes approximately approximately 45 minutes. It will be a hit at your Thanksgiving event. It works well as a side dish. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 70%. This score is solid. Similar recipes include Sage and Cornbread Stuffing, Sausage, Sage & Cornbread Stuffing, and Cornbread Apple and Sage Stuffing.

Southern can be paired with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The Selbach Oster Mosel Riesling Kabinett with a 4.5 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.

Selbach Oster Mosel Riesling Kabinett

A crackly, starched and impeccable Kabinett; very limey-herbal; especially appley and minerally; stern minty finish. Goes with anything you like in the poultry, shellfish and seafood cuisine, especially if accompanied by cream- or butter based sauces. Great with summer salads and with Pacific Rim Cuisine.

» Get this wine on Wine.com

Ingredients

Servings:
8 cups
8 cups white fresh bread crumbs
white fresh bread crumbs
4 cups
4 cups corn bread
corn bread
0.25 cup
0.25 cup fresh flat-leaf parsley
fresh flat-leaf parsley
3 Tbsps
3 Tbsps fresh sage
fresh sage
1 tsp
1 tsp kosher salt
kosher salt
0.5 tsps
0.5 tsps black pepper
black pepper
1 cup
1 cup unsalted butter
unsalted butter
1.5 cups
1.5 cups yellow onions
yellow onions
1
1  trimmed turkey liver
trimmed turkey liver
1 cup
1 cup celery
celery
2 large
2 large eggs
eggs
1 cup
1 cup chicken broth
chicken broth
0.5 cup
0.5 cup heavy cream
heavy cream
8 cups white fresh bread crumbs
8 cups
white fresh bread crumbs
4 cups corn bread
4 cups
corn bread
0.25 cup fresh flat-leaf parsley
0.25 cup
fresh flat-leaf parsley
3 Tbsps fresh sage
3 Tbsps
fresh sage
1 tsp kosher salt
1 tsp
kosher salt
0.5 tsps black pepper
0.5 tsps
black pepper
1 cup unsalted butter
1 cup
unsalted butter
1.5 cups yellow onions
1.5 cups
yellow onions
1  trimmed turkey liver
1
trimmed turkey liver
1 cup celery
1 cup
celery
2 large eggs
2 large
eggs
1 cup chicken broth
1 cup
chicken broth
0.5 cup heavy cream
0.5 cup
heavy cream

Equipment

baking pan
baking pan
oven
oven
bowl
bowl
baking pan
baking pan
oven
oven
bowl
bowl


Instructions

Preheat oven to 325F. Spread all bread crumbs in a shallow baking pan and bake until dry, about 15 minutes total. Cool crumbs in pan, then transfer to a large bowl and stir in parsley, sage, salt, and pepper. Melt butter in a large heavy skillet over moderate heat. 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, in middle of oven 30 minutes, then uncover and bake until browned, about 30 minutes more.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.71
Ingredient
8 cups white fresh bread crumbs
4 cups corn bread
¼ cups fresh flat-leaf parsley
3 tablespoons fresh sage
½ teaspoons black pepper
1 cup unsalted butter
1.5 cups yellow onions
1 trimmed turkey liver
1 cup celery
2 larges eggs
1 cup chicken broth
½ cups heavy cream
Price
$3.39
$6.08
$0.59
$1.85
$0.03
$1.95
$0.53
$0.36
$0.38
$0.55
$0.76
$0.65
$17.11

Tips

Health Tips

  • Depending on the recipe, you might be able to substitute almond meal or flaxseed for the breadcrumbs to reduce the carbohydrate content and up the nutrition. For example, almond meal works well for breading, while ground flaxseed can help with binding.

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

  • If you're following a gluten-free diet, be sure to find a brand of gluten-free breadcrumbs.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Confused by the different types of cream — Most differences arise from the fat content of the cream, and whether or not the cream has been "soured" by adding lactic acid bacteria to give it a tangy flavor.

  • Kosher salt is a type of coarse-grained salt popular among chefs because it is easy to pick up with the fingertips and sticks well when coating meat. The name "kosher salt" comes from the word "koshering", the process of making food suitable for consumption according to Jewish law. You can easily substitute table salt or sea salt in recipes where the salt is being dissolved, but if you're using it to coat meat, you might wish you had the kosher salt.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • When buying celery, make sure the stalks feel firm and the leaves look fresh. Store in your refrigerator's crisper for up to two weeks.

  • get more cooking tips

Green Tips

  • According to the Environmental Working Group (EWG), celery is one of the worst vegetables in term of pesticide residue. If you're trying to reduce pesticide residue in your diet, be sure to buy organic celery.

Disclaimer

Nutritional Information

Quickview
900k Calories
21g Protein
38g Total Fat
117g Carbs
23% Health Score
Limit These
Calories
900k
45%

Fat
38g
59%

  Saturated Fat
19g
122%

Carbohydrates
117g
39%

  Sugar
21g
24%

Cholesterol
197mg
66%

Sodium
1562mg
68%

Get Enough Of These
Protein
21g
44%

Copper
5mg
293%

Vitamin A
3816IU
76%

Vitamin B1
1mg
71%

Manganese
1mg
64%

Phosphorus
586mg
59%

Selenium
40µg
58%

Folate
228µg
57%

Vitamin B2
0.82mg
48%

Vitamin B3
8mg
45%

Vitamin B12
2µg
44%

Iron
7mg
41%

Vitamin K
35µg
34%

Calcium
331mg
33%

Fiber
6g
27%

Vitamin B5
1mg
19%

Vitamin B6
0.35mg
17%

Zinc
2mg
17%

Magnesium
65mg
16%

Potassium
442mg
13%

Vitamin C
8mg
10%

Vitamin E
1mg
9%

Vitamin D
0.75µg
5%

covered percent of daily need

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