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Raw honey is a chef’s secret weapon—golden crusts, caramelization, moist textures and complex notes are just a few of its hidden talents. Why honey instead of processed sugar? Besides the proven health benefits, each honey’s flavor varies with the flower from which it came. Imagine the subtle hint of sage in Sage Honey Stuffing, citrus in Orange Blossom Honey and Pheasant, and earthy Buckwheat Honey Pumpkin Pie. I’m hungry already.

Try these honey recipes, share them with friends and family—and enjoy them.

From my table to yours.—Zeke

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Maine Blueberry
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Basswood Honey Stuffing

Recipes >

 

Ingredients


  • 8 cups coarse fresh breadcrumbs (from a 1-lb white loaf with crust)
  • 4 cups coarsely crumbled cornbread
  • 1/4 cup finely chopped fresh 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 turkey liver or 3 chicken livers (2 to 3 oz total), trimmed and finely chopped
  • 1 cup finely chopped celery
  • 2 large eggs, lightly beaten
  • 1 cup low-sodium chicken broth
  • 1/4 cup Basswood Honey
  • 1/2 cup heavy cream

Instructions


  1. Preheat oven to 325°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, Basswood 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) 2 days ahead and chilled, covered. Bring to room temperature before baking.

Makes 8-10 servings or about 10 cups.

 


 

Basswood Honey Stuffing