Cornbread Stuffing with Chicken Liver

Fresh sage and tidbits of sautéed chicken liver complement the slightly sweet main ingredient.

1 Tbsp. extra-virgin olive oil
1 medium onion, finely diced
3 stalks celery, finely diced
⅓ cup chicken or turkey liver, diced
6 cups cornbread, coarsely crumbled
2 Tbsp. fresh sage, chopped, or 1 tsp. dried
3 cups chicken broth
coarse sea salt
black pepper, freshly cracked
2 Tbsp. butter

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).

Heat oil in a 12" skillet over medium heat. Add onion and celery; cook, stirring occasionally, until onion is translucent, 6-8 minutes. Add liver; cook, stirring, until beginning to brown, about 4 minutes.

In a large bowl, combine onion mixture, cornbread and sage.

Pour broth over mixture; stir just until combined. Season with salt and pepper. Transfer to a buttered 1½ qt shallow baking dish.

Dot with butter. Bake until golden brown on top and crisp around edges, 40-45 minutes.

Makes 8 servings.