Caramelized Onion and Cornbread Stuffing
photo by 2Bleu
- Ready In:
- 2 tablespoons butter
- 2 onions, chopped
- 6 large corn muffins, cubed
- 1⁄8 - 1⁄4 cup fresh sage leaf, chopped
- 1 egg
- 1⁄4 cup heavy cream
- 1⁄4 - 1⁄2 cup chicken stock, divided
- salt & freshly ground black pepper, to taste
- Melt the butter over medium heat, add onions and cook until soft and caramelized, stirring frequently, approximately 10 to 15 minutes; stir in the fresh sage.
- Pour mixture into a large mixing bowl, add in the cornbread and season well with salt and pepper; toss gently until well combined.
- In a small bowl, whisk together the egg, cream and 1/4 cup of chicken stock, pour over the cornbread mixture, stir gently.
- If cooking in the turkey, stuff and proceed as per your recipe for roasted turkey.
- If cooking outside the bird, spoon the mixture into a 2 quart casserole dish, pour the additional stock over all and place in oven the last 30 minutes that turkey is baking.
- Bake until hot and crusty on top.
Questions & Replies
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This is my first time making 'dressing' as I usually make stuffing. But my MIL has inspired me to enjoy dressing as hers is wonderful. And now I have my own too thanks to you, Paula! This is a wonderful dressing, and simple to put together! It's very moist, creamy, and sweet. I did add a bit more heavy cream rather than stock for creaminess. Next time I will add some celery to the mix... And there will definitely be a next time! Thanks so much for sharing this recipe. :)
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