Debbie's Caramelized Onion and Cornbread Stuffing
 
 
Author:
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.)
Recipe by Not Just Sunday Dinner at https://notjustsundaydinner.com/debbies-caramelized-onion-and-cornbread-stuffing/