Active time: 1 hr Start to finish: 3 3/4 hr
• Stuffing can be assembled (but not baked) 2 days ahead and chilled, covered. Bring to room temperature before baking.
Recipe information
Total Time
3 3/4 hr
Yield
Makes 8 to 10 servings or about 10 cups
Ingredients
Preparation
Step 1
Preheat oven to 325°F.
Step 2
Spread all bread crumbs in 2 shallow baking pans and bake in upper and lower thirds of oven until dry, about 15 minutes total. Cool crumbs in pans on racks, then transfer to a large bowl and stir in parsley, sage, salt, and pepper.
Step 3
Melt butter in a 12-inch heavy 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.
Step 4
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.
