Caramelized Onion and Cornbread Stuffing

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We love this recipe. After cooking it several times we decided to try something a little different. We added the tomatillo sauce from Tyler's Chicken Enchildas and Roasted Tomatillo Chile Salsa (another great Tyler Florence recipe. We pretty much followed the recipe here except that we skipped adding any sage, added a bit more cornbread and added in the tomatillo sauce after pouring in the egg, cream and stock. We cut back on the egg, cream and stock a little to avoid getting it too wet. In any event, we took it to a Thanksgiving dinner with a group of friends and everyone seemed to enjoy it. It may not be what you might want for Thanksgiving, but it'd make a great side for a more southwestern meal.

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I only gave this one star because I couldn't give it zero. Followed recipie exactly and it just tasted like dried out corn muffins. I cooked outside the bird, but I don't think it would have mattered if I had stuffed it in the cavity. I wound up feeding it to the birds in a near-by park and they seemed to enjoy it.

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this was a hit! i doubled the recipe for a large group and added rosemary. next time i make this recipe, i may add a little more chicken stock. also covered it in the oven with foil for the last 30 minutes so that it didn't get too dry on top. so easy and sooooo delicious!

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decided to make this stuffing for tday. i have a guideline question. im going to double the recipe because i have a big family. i need to make enough stuffing to fit in a 10x15x2 glass baking dish. couldnt find cornbread muffins so i bought the krusteaz cornbread mix (yields an 8x8 pan of cornbread. since i need to double the recipe for the large family, would 2 boxes of cornbread and 2x (and more to adjust flavor and moisture other ingredients be enough you think to yield enough stuffiing in a 10x15x2?

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OK, (yes Lulu I agree this recipe is kinda vague. And stuffing is a vague affair, because it truly is an affair where you mix and match to your hearts content.
However, its hard when Thanksgiving is in a few days, you want a new cool stuffing and you dont have time to experiment. So heres my foray into it, hope it helps.

JIFFY- the mix. I made the 8.5 oz cause its all my store had. Um, Im cooking for only 4 people, and no, 6 medium muffins arent enough. So I made 2 boxes, lets confess, 2 muffins went AWOL. I used 1 1/2 8.5 boxes.

I used one egg - perfect! Doubled the liquid - a bit much! Im cooking outside the bird BTW. I would have reworked it to 3/4 cream and stock combined.

Celery - this recipe benefits from it.I used 2 stalks, 3 would do as well.
Sage - I just used dried and seasoned to taste. Im normally one for fresh herbs except for sage. (in stuffing especially

My end result - 1 and 1/2 boxes Jiffy 8.5 oz cornbread muffins
onion (2 small and 3 celery stalks sauteed in butter (3 tbsp total
sage - to taste
liquids - 3/4 cup of stock and cream combined
(i used heavy whipping cream
sorry to be verbose but this recipe is awesome once you pin the amounts down! I love the carmelized onions mixed with sweet cornbread - so good!

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I have never made homeade stuffing before, I just love cooking and baking and wanted to have the great addition of this stuffing. It was so easy to make. I of course tweaked it a little by just taking about five leaves of the fresh sage and 2 tablespoons of dried sage, two medium onions, and double the cream and stock. It was so moist and delicious I cant wait to have this this Thanksgiving. I even let the hubby try early and he loved it. Thank you Tyler.

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I made this last year for Thanksgiving and it was a huge hit. I doubled the recipe and used an 8x8 pan of my homemade cornbread and an entire clam shell of fresh sage. Everyone loved it. Making it again tomorrow for T-giving and can't wait to dig into that mess! Yum!

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I'm assuming this is a 5 but haven't made it yet. How much fresh sage is used? I haven't ever cooked with it before and have no idea how much to use.

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We like to pour in a half cup of beer. Sometimes intentionally, sometimes not.

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This is always a hit at my house. The only thing I do different is I put some maple syrup thinned out with chicken stock over the top with a turkey baster prior to baking. Everyone loves this dish the best!