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Categories:Viewed: 32 - Published at: 9 years ago
Ingredients
- 2 tablespoons butter
- 2 onions, chopped
- 6 large corn muffins, cubed
- 1/8 - 1/4 cup fresh sage leaf, chopped
- 1 egg
- 1/4 cup heavy cream
- 1/4 - 1/2 cup chicken stock, divided
- salt & freshly ground black pepper, to taste
Method
- Melt the butter over medium heat, add onions and cook until soft and caramelized, stirring frequently, approximately 10 to 15 minutes; stir in the fresh sage.
- Pour mixture into a large mixing bowl, add in the cornbread and season well with salt and pepper; toss gently until well combined.
- In a small bowl, whisk together the egg, cream and 1/4 cup of chicken stock, pour over the cornbread mixture, stir gently.
- If cooking in the turkey, stuff and proceed as per your recipe for roasted turkey.
- If cooking outside the bird, spoon the mixture into a 2 quart casserole dish, pour the additional stock over all and place in oven the last 30 minutes that turkey is baking.
- Bake until hot and crusty on top.
