1 Video | Photo: Caramelized Onion and Cornbread Stuffing Recipe
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
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. 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.
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By mbalady09
Raleigh, NC
on February 17, 2013
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I just made this tonight. I was searching for a good stuffing recipe w/o sausage since my dad is watching his sodium intake. This was a hit. I love how different it tastes. I believe the sage is the difference maker.
By nicoleonly2
Ft. Stewart, GA
on February 02, 2013
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Very yummy recipe, used it for 2 different holiday meals already. My mom thinks it's delicious!
By TanTan439
new york, NY
on November 29, 2012
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Amazing - so delicious. I used the Pioneer Woman's blueberry cornbread muffins, without the blueberries or vanilla. I also used 12 of them since they're "mini" instead of 6 large ones. The combination is outstanding. Also, if you add a little extra heavy cream, it'll keep the cornbread moist. Using homemade cornbread muffins makes this dish spectacular.
Read all 140 reviews