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
Adapted from Food Network
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
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 11×7 baking dish. Bake for 30 minutes, until golden brown.
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