Seasoned with fresh sage and caramelized onions, this sweet-savory dressing with convert any stuffing lover.
Farm & Larder cornbread mix, pre-baked in a cast-iron skillet and allowed to dry out overnight
2 tablespoons butter
2 onions, chopped
Handful of fresh sage, torn
¼ cup heavy cream
1 cup Farm & Larder turkey stock
Sea salt and fresh ground pepper
1. Preheat the oven to 375º.
2. 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 well combined.
3. 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 can 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.