Best Caramelized Onion Cornbread Dressing Recipes

Caramelized Onion and Cornbread Dressing image

Provided by Tyler Florence

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 8

2 tablespoons butter
2 onions, chopped
6 large cornmeal muffins, cubed
A handful fresh sage leaves, chopped
1 egg
1/4 cup heavy cream
1/4 cup chicken stock
Salt and freshly ground black pepper

Steps:

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. Scrape into a large mixing bowl, add the cornbread pieces and the sage, 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, 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.

Caramelized Onion Cornbread Dressing image

Provided by Heather McDaniel

Time 1h10m

Number Of Ingredients 8

2 box Jiffy cornbread mix (prepared as directed, crumbled)
2 medium chicken pieces (cooked and shredded) or 2 links Johnsonville mild Italian sausage, plus 1 link Johnsonville hot Italian sausage (casing removed and cooked)
1 can(s) cream of mushroom soup
3-4 c chicken stock
2 medium onions (diced)
1-2 Tbsp dried sage
OPTIONAL:
4-6 Tbsp butter

Steps:

1. Make cornbread according to package directions.
2. Once cornbread baked, preheat oven to 350 degrees. Using butter or EVOO (I use both), saute diced onions in medium to large saucepan until dark brown. Pour into greased 9x13 baking dish. Add crumbled cornbread, cooked meat of choice and sage.
3. In medium bowl, whisk together soup and 1c chicken broth. Pour over cornbread mixture. Toss until well combined.
4. Pour remaining stock over dressing mixture, stirring until completely moistened. Bake for approximately 30 minutes. Optional: Top w/ 4-6 tbsp butter during last few minutes of baking.