Caramelized Onion and Cornbread Stuffing

"This recipes comes from the Food Network courtesy of Tyler Florence. I made this for Thanksgiving this year. The amount of chicken stock was listed as 1/4 cup, this was cooked in a small pan in the oven and I found that I needed additional for the stuffing to be as moist as we liked."
photo by 2Bleu photo by 2Bleu
photo by 2Bleu
photo by 2Bleu photo by 2Bleu
Ready In:


  • 2 tablespoons butter
  • 2 onions, chopped
  • 6 large corn muffins, cubed
  • 18 - 14 cup fresh sage leaf, chopped
  • 1 egg
  • 14 cup heavy cream
  • 14 - 12 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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  1. under12parsecs
    I've used this recipe for 3 years now and I absolutely love it, as do all who taste it. I do add extraliquid with a little extra stock and a little extra cream.
  2. DoveChocolatierinKY
    I made this last year, and it did turn out a little dry, but with a little more moisture added such as the Smoked Turkey Gravy!! or any of the turkey gravys Tyler Florence makes...OMG! I love this dressing!
  3. hope9393
    Mine turned out dry and I used less cornbread than suggested. I used savory and poultry seasoning in place of the fresh sage. Won't make again.
  4. 2Bleu
    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. :)


  1. hope9393
    Mine turned out dry and I used less cornbread than suggested. I used savory and poultry seasoning in place of the fresh sage. Won't make again.


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