• 8 cups coarse fresh breadcrumbs (from a 1-lb white loaf with crust)
  • 4 cups coarsely crumbled cornbread
  • 1/4 cup finely chopped flat-leaf parsley
  • 3 tablespoons finely chopped fresh sage
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 sticks (1 cup) unsalted butter
  • 2 medium onions, finely chopped (1 1/2 cups)
  • 1 1 turkey liver or 3 chicken livers (2 to 3 oz), trimmed & finely chopped
  • 1 cup finely chopped celery
  • 2 large eggs, lightly beaten
  • 1 cup low-sodium chicken broth
  • 1/4 cup Bee Raw Wild Black Sage Honey
  • 1/2 cup heavy cream


  1. Preheat oven to 325 degrees F.
  2. Spread breadcrumbs in 2 shallow baking pans and bake in upper and lower thirds of oven until dry, about 15 minutes total.
  3. Cool crumbs in pans on racks, then transfer to a large bowl and stir in parsley, sage, salt and pepper.
  4. 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.
  5. Add celery and cook, stirring occasionally, 5 minutes.
  6. Transfer to bowl with crumbs and toss well. Add eggs, stock, Sage Honey and cream. Toss well.
  7. Transfer stuffing to a buttered 2 1/2 to 3-quart shallow baking dish.
  8. Bake, covered, in middle of oven 30 minutes, then uncover and bake until browned, about 30 minutes more.
Cook's Note: Stuffing can be assembled (but not baked) ahead and chilled, covered. Bring to room temperature before baking.
Makes 8-10 servings or about 10 cups.

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