When holiday recipes include a turkey, stuffing can't be far behind. While the terms "stuffing" and "dressing" are generally used interchangeably, they do have different connotations. "Dressing" is baked separately in a pan. The "stuffing" you'll learn about here is placed inside the bird while it is roasting.
Instructions
1. Preheat the oven to 375 degrees F. Butter a glass baking dish. Assemble the ingredients and equipment.
2. Chop onions and celery. Melt the butter in the pan. Add the celery and onions. Shake the pan to keep the contents moving. Cook over medium heat until the celery and onions begin to take on a bit of color.
3. Pull whole, fresh sage leaves from the stem. Stack the sage leaves and chop them into very fine slivers. Add the sage to the celery and onions and continue to cook.
4. Cut cornbread muffins into small pieces. Toast some of the cornbread pieces on a baking sheet in the oven for a few minutes to bring out their flavor.
5. Place most of the cornbread in a large bowl. Add the carmelized onions, the celery and sage and mix into the bread. Add a beaten egg to act as a binder. Mix well.
6. Add the rest of the toasted cornbread. Moisten the mixture with chicken stock and heavy cream until it is the desired consistency.
7. Spoon the mixture into the glass baking dish. Gently press the stuffing into the dish. Bake at 375 degrees F until the top of brown and crusty.
Tags: celery onions, baking dish, glass baking, glass baking dish, onions celery, sage leaves