Caramelized Onion and Cornbread Stuffing

This week's post, no surprise, is a Thanksgiving-themed recipe, and comes from Tyler Florence. This is our contribution to Thanksgiving dinner this year, and is a recipe we tried out last year. It's really tasty, easy to make, but doesn't make a whole lot, so consider at least doubling it.

Caramelized Onion and Cornbread Stuffing

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

-Preheat oven to 375 degrees.
-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.

My note: When we last made this, it only took 20-25 minutes, so check on it. And you can add more chicken stock if it seems too dry.