- 2 tablespoon butter
- 2 tablespoon onions
- 6 tablespoon cornmeal muffins
- 6 tablespoon fresh sage leaves
- 1 tablespoon egg
- 1/4 cup heavy cream
- 1/4 cup chicken stock
- 1/4 cup Salt and freshly ground black pepper
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.
Scrape into a large mixing bowl, add the cornbread pieces and the sage, season well with salt and pepper, and give it a good toss until it's well combined.
In a separate bowl, whisk together the egg, cream, and stock, and pour that over the cornbread.
Stir the stuffing together, spoon 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.
Prep time: 20 minutes Cook time: 40 minutes