Caramelized Onion and Cornbread Dressing

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Fantastic recipe. Even my pickiest of "dressing" eaters thought it was the best they've ever had. Thanks Tyler!!!

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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.

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What was appealling to me about this recipe was the simplicity and the carmelized onions. I made my own corbread (I had the ingredients at home and it's not labor intensive, and wound up adding more liquid because the mix was incredibly dry. I also included celery in the onion/sage mix. The flavor was a little flat. I'll probably make it again, but I would double the amount of onion,sage and would also add broth from the turkey and some garlic. Yes, I know it's not the same recipe but this is what I would have to do to make this recipe "mine." It's not an awful recipe but it was a little flat on flavor.

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Didn't have enough flavor for me. Luv the fresh sage,although I thought it needed more.Wasn't as good as the ole favorite, with celery and such. Going back the ole stand by. IF IT AIN'T BROKEN DON'T FIX IT !!!!!!!!

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Great recipe, I make this every year! I usually use store bought muffins to save time. And yes, you do need to add a little more broth (I use vegetable and usually a little more milk/cream so it's not so dry. I pair this with the 'Roasted Chestnut Sausage Dressing' so the meat eaters and vegetarians have options at Thanksgiving. Delicious!

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I have made this twice for big family meals and it is absolutely delicious! Would recommend to anyone - especially for Thanksgiving!

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LOVE LOVE LOVE- the only thing i changed was I added 1more cup chicken stock, also added 1/2 teaspoon celery salt, 1 tablespoon dehydrated onions, and 1/2 teaspoon of savory - AAHHMMAAZING. great dressing recipe Tyler, you hardly ever dissapoint!

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One word - AWESOME! I am a southern gal who has cooked dressing for years for my family - they loved this recipe! I usually add celery and finely chopped carrots and cook that with the onions but leaving that out and carmelizing the onions instead was great. I used store bought corn muffins (from Costco bakery and used half n half instead of heavy cream (watching those calories and did add a little more stock. It was crunchy on top and fantastic. I definitely highly recommend this recipe.

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I took everyones advice and added more stock (and a little more heavy cream. Used Jiffy muffin mix. Recipe triples well also. This is the best Dressing I have ever tasted. And for the first time in 10 Thanksgiving's, there was no leftover Dressing. 28 people ate and not even a crumb. And there were so many people that asked for the recipe.

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Loved this recipe! Definitely a keeper!! Changes I would make time: adding more liquid (was a little dry the next day and adding more herbs. Baked the cornbread day before (used the Jif in small blue boxes and used the leftovers in Aaron McCargo's "Turkey and Stuffing Egg Rolls".

Will make this again next year! Oh wait, maybe I can make another excuse to use it before next Thanksgiving!