Caramelized Onion and Cornbread Stuffing

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I made this last year as a side for the first time. the flavor was very good but I found it very dry. Any ideas on how to increase the liquid to ensure it stays moist

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Just wonerful! i've made this 2 years in a row. i've used the very large bakery muffins and have had to compensate by adding additional cream and 2 eggs to bind. I have also included various add-ins, such as :sauteed italian sausge crumbles,sauteed pancetta, toasted pecans, sauteed Golden Delicious apples cubes, sauteed sliced scallion and cooked, sauteed butternut squash cubes and corn kernals. I really like that it bakses outside the bird, so you can include a different stuffing in the bird, if you like variiety.

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Lulu, this isn't a baking recipe. Cooking is about doing what you want, not by going by a strict recipe. Use this as a reference. I encourage you to play around with recipes until you find what you want, then you can determine the answers to all your questions you have. Best of luck.

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I'd like to try this recipe but I wish Tyler had been more specific about the measurements. Two onions - but what size onions? Large cornmeal muffins - is that largish regular-size or double-size muffins? Handful of chopped fresh sage - could he have measured that in table or teaspoons? How much is a handful - all that my hand can hold or a few sprigs? Maybe the reason that some people found the recipe a little dry was that they used too much cornbread relative to the other ingredients. It would be easy to do.

Sorry to be picky. I recently discovered Tyler's show and it has become my favorite.

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I made this stuffing last year, having never forayed into cornbread stuffing before, and it was awesome. And it seriously could not have been easier. Couldn't find cornbread muffins, so just made some cornbread myself using a mix (I know, sorry, but I'm a cook, not a baker -- also, I used a mix that didn't contain lard, as I'm a vegetarian and used veg stock instead of chicken, but it was so simple and so delicious. Everyone went back for seconds. I have made several Tyler recipes and none have failed to please. Really, if you're on the fence, try this. You won't be cooking all day, but it will taste as though you have been.

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This is the best stuffing I've had.

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I have used this recipe many times and it's always a hit. The fresh sage really makes the flavor.

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I made this recipe last night as part of dinner. My husband, had never had stuffing before he married me, now adores any kind of stuffing and finds it to be a real treat when I make it. He was very intrigued by this one and thought it was fabulous. He kept commenting on the dish, as cornbread is just unheard of here in Holland, so it was different for him. The recipe is easy and straight forward. The stuffing was very flavorful with the perfect mix of flavors. I did make a couple of changes. I made my own cornbread for this recipe,with cornmeal I hauled back to Holland my last trip home. I also added some chopped celery for a little more texture. Since I did not roast a whole turkey, I placed the stuffing in a baking dish and baked at 325F for about 30 minutes, covered. This recipe is definitely a keeper. Thank you Tyler for another fantastic recipe.

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This is the best stuffing! After 12 years of marriage a stuffing my husband likes and my kids like it too! This is a real winner.

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This was my first time to ever make Christmas dinner and I used this stuffing recipe. I am a very pickey eater and don't like most peoples stuffing. When I saw this one it sounded perfect. I was right! It was the very best part of the whole meal.
*I couldn't find the large cornbread muffins so I bought jiffy muffin mix and large muffin pan and made my own.