Caramelized Onion & Cornbread Dressing is one of my go-to side dishes for holiday dinners. Even people who “don’t like stuffing” love this recipe!
You guys, I’m stressing a little. It’s on a few weeks until Thanksgiving and I have no idea what the plan is. Where we’re eating, what I need to cook, if we’re house hopping…none of it. Ah! I’m a plan ahead girl with this kind of stuff and I need to start letting my wheels turn so I’m sane on the big day.
After cooking my first Thanksgiving dinner last year, I’m on a mission to be more in control this time around. Mike had to work last Thanksgiving – he was holding down two jobs so I could stay home with the boys. I got up at 5:30am to start cooking so we could all eat before he left for work at 11:30am. Crazy sauce. This year I want to be relaxed and enjoy my food coma.
I’m thinking about going big and hosting my mom and Mike’s mom at our house for dinner again this year. This time I’m going to out source cooking a little more – see: potluck-esque dinner. I do have a side dish that was so good last year I’m making it again, Caramelized Onion & Cornbread Dressing. It was everything good and comforting about dressing, and I got lots of kudos on it.
And for anyone wondering why I’m not calling my dressing “stuffing” it’s because my grandma taught me better. Stuffing goes in the bird and cooks with all the juices and such while the turkey bakes. Dressing is made in its own dish, it’s not stuffing anything – hence dressing and not stuffing. It’s dressing up your plate. I had to get that out. I feel so much better now. And now, food!
- 3 tablespoons unsalted butter
- 2 yellow onions, thinly sliced
- 24 cornbread muffins (4 boxes of Jiffy cornbread mix), broken into large pieces
- 1 1/2 tablespoons fresh sage leaves, finely diced
- 2 eggs
- 2/3 cup half-n-half
- 2/3 cup chicken broth
- Salt and pepper, to taste
- Preheat oven to 375 degrees F. Coat a 9-inch by 13-inch baking dish with non-stick cooking spray.
- In a large skillet over medium-high heat, melt butter. Add onions and cook until caramelized, about 10 to 15 minutes. Stir often to prevent burning.
- Add the cornbread, sage, and onions to a large mixing bowl and gently stir together.
- In a small bowl, whisk together the eggs, heavy cream, and chicken stock. Pour cream mixture over the cornbread mixture. Stir everything together carefully.
- Transfer the dressing to your prepared baking dish. Bake for 30 minutes, or until top is golden and crusty.
- Carefully remove from the oven. Serve warm or let cool to room temperature.