Wednesday, November 9, 2016

Caramelized Onion and Cornbread Stuffing

Ok, I have a confession to make. I Love Stuffing. Let me say that again. I. LOVE. Stuffing. It doesn't matter what kind, from my Italian Sundried Tomato Bread Stuffing, to Mare's Stuffing, and even your basic Stove Top that comes in a box, I love it all. And I know I already did a Sausage and Corn Bread Stuffing but I saw this one and HAD to try it. And frankly, I absolutely adore Tyler Florence, so trying another one of his recipes was a no-brainer. Seriously, could he be any cuter? Wait, what were we talking about again? Oh right! Stuffing! It's an easy do-ahead and it feeds a crowd, so it has Thanksgiving written all over it, and the fresh sage just drives that home. I made this for my most recent Friendsgiving, and it was a big hit! Now I can add this to my list of favorite stuffing recipes.
I'm sure you will too!

2 tbs butter
2 onions, chopped
6 large cornmeal muffins, cubed
handful fresh sage leaves, chopped
1 egg
1/4 cup heavy cream
1/4 cup chicken stock
Salt and freshly ground black pepper

Preheat the oven to 375ºF.
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 separate 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 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.

Instead of purchasing the corn muffins, I just purchased 2 boxes of Jiffy Corn Muffin Mix and baked them according to package directions. Then proceeded with the recipe as directed. SO much cheaper to do it that way!
The key to really good caramelized onions is to cook them low and slow. I wanted them to REALLY cook down to a rich deep dark color, so I cooked mine for much longer than the 10 minutes that the recipe suggests. Just bring them up to heat, and then turn it down to low. Let them saute and give them a good stir every few minutes. And be patient!! This will take a good 30 minutes or so, but it'll be worth it!
When I made it, I added A LOT of onions. I figure it's called CARAMELIZED ONION and corn bread stuffing, so it should definitely have a lot of onions. (I also added a few extra tbs of butter.) Add as much as you like!

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