Caramelized Onion and Cornbread Stuffing
I saw this recipe on Food Network, Tyler Florence. Tried it and love it! I now have to cook (2) different kind of dressings for Thanksgiving and Christmas. This recipe has become my favorite, but some of the family still enjoys our traditional stuffing.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
- 1 egg
- 2 tbsp butter
- 1/4 cup heavy cream
- 2 onions chopped
- pepper freshly ground
- 6 large cornmeal muffins cubed
- handful fresh sage leaves chopped
- 1/4 cup chicken stock
- salt freshly ground
- Carbohydrate 7.7529750007743 g
- Cholesterol 48.580625013523 mg
- Fat 6.71267708751879 g
- Fiber 1.24666670163473 g
- Protein 2.37504375057281 g
- Saturated Fat 3.89354166921784 g
- Serving Size 1 1 Serving (110g)
- Sodium 70.9241667049261 mg
- Sugar 6.50630829913958 g
- Trans Fat 0.522707083583234 g
- Calories 98 calories
Preheat the oven to 375 degrees F. Melt the butter in a medium skillet over medium heat. Add the onions and cook, stirring, for about 10 minutes, or until soft and caramelized. Add sage and scrape into a large mixing bowl. Add the cornbread pieces, season well with salt and pepper, and give it a good toss until it's well combined. In a seperate bowl, whisk together the egg, cream and stock, and pour that over the cornbread. Stir the stuffing together and stuff the cavity of the turkey. You could also spoon it it into a buttered baking dish and put it in the oven along with the turkey. Bake until hot and crusty on top, about 30 minutes.
