I am a recipe loyalist. If I have a recipe that I LOVE, I generally stick with it, especially when it comes to Thanksgiving meals. I like to stick with things that I've made for the past 15 years, sort of as a way of "keeping tradition." I want to say things like, "This is the same stuffing I've made for 25 years" somewhere down the line. I like the idea of that. Therefore, I've been making the exact same stuffing recipe, New England Sausage Stuffing with Maple Cornbread, since 2001. This year would be my 8th year making it, on my way to hitting 25 years of the same tradition of stuffing in my family.
Only I'm pausing for a moment to decide if I want to make that one or this stuffing recipe that my friend JJ asked me to try. This cornbread stuffing/dressing has a far shorter ingredient list, is less uncluttered and really is about the cornbread flavor. It benefits from homemade cornbread muffins and is simply to prepare the day of your party. I have to say that I was skeptical at first (I LOVE my sausage apple stuffing) but after making it, found myself a bit torn. If you have time, try this one out - as it is so simple to make you could easily make it for dinner this weekend to test it out.
Just as a note, I'm not one who believes in stuffing a turkey with stuffing...so technically this is a "dressing" and not a "stuffing." I cook mine in a casserole dish and it gets his lovely golden crust on top.
Caramelized Onions and Cornbread Stuffing/Dressing (Recipe by Tyler Florence)
2 tablespoons butter
2 onions, chopped
6 large cornmeal muffins, cubed (I used this recipe)
Handful fresh sage leaves, chopped
1/4 cup heavy cream
1/4 cup chicken stock
Salt and freshly ground black pepper
Preheat the oven to 375 degrees F.
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.Printable recipe