Debbie’s Caramelized Onion and Cornbread Stuffing

Debbie's Caramelized Onion and Cornbread Stuffing 1

This was my first attempt at making stuffing. Honestly, this was my first time eating stuffing. I was raised in a family that prepared cornbread dressing for the big meal on Thanksgiving day. Dressing is my favorite part of the Thanksgiving meal, of course with delicious cranberry sauce on the side. Special meals like Thanksgiving, Christmas, and Easter have a lot to do with tradition. In all honestly, cornbread dressing will most likely be on my menu again this year. However, I would be perfectly happy to sit down to a Thanksgiving meal with this delicious stuffing.

This recipe was given to me by Debbie, a wonderful friend and a fabulous cook! It is super simple, using prepared corn muffins. The caramelized onions and fresh sage are delicious in this stuffing. So if you are looking for a fabulous stuffing, give this recipe a try.

Debbie's Caramelized Onion and Cornbread Stuffing
 
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Ingredients
  • 2 tbsp. unsalted butter
  • 2 onions, chopped
  • 6 lg. cornmeal muffins, cubed
  • Handful of fresh sage leaves, chopped
  • 1 egg
  • ¼ c. heavy cream
  • ¼ c. chicken broth
  • salt and freshly ground black pepper
Instructions
  1. Preheat oven to 375°F.
  2. Melt butter in a large shallow skillet, add onions and toss with the butter. Cover and cook over medium heat for about 10 minutes to sweat the onions. Remove the lid and continue to cook over medium-low heat, stirring occasionally for 25 to 30 minutes, until the onions are caramelized and golden brown. This could take longer than 30 minutes. If the onions are cooking too fast, lower the heat. Don't rush the process.
  3. After the onions have caramelized, add the 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.
  4. In a separate bowl whisk together the egg, cream, and broth, and pour over the cornbread mixture. Stir the stuffing together. Spoon into a buttered dish and put it in the oven. Bake until hot and crusty on top, about 30 minutes. (This can be baked in the oven with your turkey, if desired.)

 

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notjustsundaydinner@yahoo.com

Hi, I'm Amye. I started Not Just Sunday Dinner in 2011 after moving back to Georgia. I grew up in North Georgia and have lived in different parts of Georgia most of my life. After living in Florida for five years we moved back to Georgia in the summer of 2009. I've always loved Georgia, but now Florida holds a special place in my heart as well. I have been married for 26 years to a wonderful man, Greg. We have two children, Wes, 21 years old and a third year college student, and Savannah, 18 years old and a freshman in college. Greg and I have started "dating" again. Since the kids only want to see us when they need money