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.
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