Ingredients
- 2 tablespoons butter
- 2 onions, chopped
- 6 large cornmeal muffins, cubed
- A handful fresh sage leaves, chopped
- 1 egg
- 1/4 cup heavy cream
- 1/4 cup chicken stock
- Salt and freshly ground black pepper
Directions
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. Scrape into a large mixing bowl, add the cornbread pieces and the sage, 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, 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.
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By grandmafannon
Frankfort, OH
on November 29, 2012
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This is the best dressing I have ever made. I still have people asking me for the recipe because they say it's the best they've ever had. I love it!
By TinaR0226
Florida
on December 22, 2011
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Fantastic recipe. Even my pickiest of "dressing" eaters thought it was the best they've ever had. Thanks Tyler!!!
By astoldbymiko
on November 25, 2011
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I realize I am rating my recipe also! This was my first "almost" gluten free cornbread dressing.
Dressing has always been a mystery to me. So I read this recipe very carefully.
- I used half a box of jiffy, ~ a cup of corn meal cornbread, plus gluten free toast (4 pieces.
- I used 2% milk in place of the cream,
- I added boiled gizzards, mushrooms and celery.
- After breaking up the cornbread, toast (very hard pieces and mixing the stock, it seemed that my final mix was a bit juicy, so I drained off some of the liquid, then added the milk and egg.
- We were quite pleased with the outcome. Next time, I'll go for the completely gluten free version.
Thanks for giving me a good starting point.
Read all 43 reviews