Seasoned with fresh sage and caramelized red onions, this dressing will convert any stuffing lover.
Farm & Larder cornbread, pre-baked*, allowed to dry out overnight and cut into bite-size cubes
2 tablespoons butter
1 sweet yellow onion, chopped
Handful of fresh sage, torn
¼ cup heavy cream
1 cup Farm & Larder chicken or turkey stock
Sea salt and fresh ground pepper
1. Preheat the oven to 375º. Melt the butter in a medium skillet over medium heat. Add the onion 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 combine well.
2. In a separate bowl, whisk together the egg, cream, and stock, and pour over the cornbread. Stir the stuffing together spoon it into a buttered baking dish. Put it in the oven along with the turkey and bake until hot and crusty on top, about 30 minutes.
* To make the cornbread, place a 10-inch skillet in the oven and preheat the oven to 425°. In a large mixing bowl, whisk together the 1 egg and ⅓ cup milk. Add in the cornbread mix and stir until combined. Carefully remove the preheated skillet from the oven. Add a tablespoon of butter or oil to the skillet and swirl to coat. Pour the batter into the skillet and return it to the oven. Bake for about 20 minutes, or until golden around the edges and a toothpick inserted into the center comes out clean.