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A Whole Foods Thanksgiving – Caramelized Onion and Cornbread Stuffing

by Deliciously Organic on November 7, 2009

I’ve been serving this stuffing for several years now and it always draws high praise. I love it because it’s not too complicated but gives big flavor. Sweet caramelized onions, earthy sage, cornbread and butter, that’s basically it. You bake it until the top turns golden brown with crispy edges, then everyone asks for seconds.

As a bonus, you can go ahead and make the cornbread well ahead of time. I made a pan this week, it’s waiting in the freezer for Thanksgiving. I can set it out to thaw the night before Thanksgiving, then assemble and bake on the big day.

Caramelized Onion and Cornbread Stuffing

Serving Size: Serves 8

Caramelized Onion and Cornbread Stuffing

Ingredients

  • 3 tablespoons unsalted butter

  • 2 large yellow onions, chopped

  • 1/2 pan of cornbread, cut in bite-size pieces (click here for the gluten free and whole wheat cornbread recipes)

  • 15 fresh sage leaves, chopped

  • 1 large egg

  • 1/4 cup heavy cream

  • 1/4 cup chicken stock

  • 1 teaspoon coarse sea salt

  • 1/8 teaspoon freshly ground black pepper

Instructions

Preheat oven to 375ºF and adjust the rack to the middle position. Melt butter in a large skillet over medium heat. Add onions and stir occasionally until golden brown and caramelized, about 20 minutes. Add sage and stir for about 30 seconds. Remove skillet from the heat. Add cornbread pieces. Whisk together egg, cream and chicken stock and then pour over cornbread mixture. Season with salt and pepper and stir until incorporated. Pour stuffing into a buttered 11x7 baking dish. Bake for 30 minutes, until golden brown.

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alana (at) the food November 8, 2010 at 5:49 am

youve inspired me! i think i will do a whole food christmas/channukah dinner! yes, yes i will!

Deliciously Organic November 8, 2010 at 6:22 am

Yea! If you have any questions please let me know!

susan November 8, 2010 at 7:44 am

Carrie, this looks delicious. I love the idea of making gluten free cornbread! beautiful!

marla {family fresh cooking} November 8, 2010 at 9:15 am

Oh I bet that heavy cream makes this cornbread stuffing extra decadent & full of flavor! Thanks for a great Thanksgiving (or anytime) recipe.

Amy (Super Healthy Kids) November 8, 2010 at 9:36 am

I’ve always loved stuffing on Thanksgiving, and my husband’s family never makes it! I think I may have to bring some this year, and I’d love to try this recipe!

Mari's Cakes November 8, 2010 at 10:44 am

Looks delicious! It my favorite dish for the upcoming season and through the year. With caramelized onions it should be a guaranteed hit.

Have a wonderful day :)
Mari

Brooke@foodwoolf November 8, 2010 at 11:58 am

A great recipe and delicious idea. Thanks for sharing it so close to Thanksgiving! I’ll need it!–B

Kristen @ Batter Licker November 8, 2010 at 12:58 pm

I just had something similar to this last night, but the recipe also added roasted red bell peppers and Andouille sausage. The cornbread base was such a tasty idea!

Gillian November 8, 2010 at 2:29 pm

Looks delicious, Carrie! What a pleasant surprise – I really love cornbread but I had never even heard of cornbread stuffing before! Thank you!

Nedra November 9, 2010 at 10:02 am

This looks awesome! Any idea if this could actually be stuffed into the turkey and baked? Maybe wouldn’t add the chicken stock then?
Thanks!

Deliciously Organic November 10, 2010 at 11:00 am

I haven’t tried it, but I see no reason why you couldn’t. I’d actually leave in the chicken stock, but take out the cream. Cream inside a turkey may not turn out too well. :) Let me know if you try it! I also want to try this stuffing with sausage…I think it would be amazing!

Emily November 19, 2010 at 9:15 am

Has anyone tried making this dairy free? I was thinking grapeseed oil in place of butter and coconut or rice milk for the cream? Any suggestions? Thanks!

Deliciously Organic November 19, 2010 at 4:58 pm

I would try replacing the butter with coconut oil and the cream with 1/2 coconut milk and 1/2 rice milk to keep the creaminess.

Jane November 23, 2010 at 8:42 am

Can you use unsweetened almond milk in place of the heavy cream? Otherwise everything sounds delicious.

Deliciously Organic November 23, 2010 at 10:02 am

Yes, you can replace it with almond milk.

Katie E. December 1, 2010 at 7:29 am

Hi Carrie – in the last month I have made this cornbread stuffing, the green bean casserole, pumpkin whoopie pies, fresh apple cake, chocolate cake, and cream of tomato soup. You’re amazing! I loved them all and received overwhelmingly positive feedback from my friends and family. Keep up the good work!

Deliciously Organic December 1, 2010 at 11:57 am

Thanks Katie! I’m so glad you enjoy the recipes!

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