Ingredients

2 tablespoons butter
2 onions, chopped
6 large cornmeal muffins, cubed
Handful fresh sage leaves, chopped
1 egg
1/4 cup heavy cream
1/4 cup chicken stock
Salt and freshly ground black pepper

Instructions

Preheat the oven to
375 degrees F.

Melt the butter in a medium skillet over medium heat. Add the onions and cook, stirring,

for about 10 minutes, or until soft and caramelized. Add sage and scrape into a large
mixing bowl. Add the cornbread pieces, season well with salt and pepper, and give it a
good toss until it's well combined. In a separate bowl, whisk together the egg, cream, and
stock, and pour that over the cornbread. Stir the stuffing together and stuff the cavity
of the turkey. You could also spoon it into a buttered baking dish and put it in the oven
along with the turkey. Bake until hot and crusty on top, about 30 minutes.