This stuffing has so few ingredients but it is so delicious! The brown butter and sage flavors come through very strongly. You can use store-bought cornbread, make it from scratch, or use a box mix. I used a box mix this time and it turned out great!
- 6 cups cornbread (cubed and crumbled)
- 2 tbs butter
- 1 medium onion, chopped
- 6 tbs butter
- 12 large fresh sage leaves, stems removed
- 2 large eggs, beaten
- 1/2 cup chicken stock (or water to make it vegetarian)
- salt and pepper
- Preheat oven to 375F.
- In a large skillet melt 2 tbs butter over medium heat. Add onions and season with salt and pepper. Cook until lightly browned about 8 minutes.
- Put cornbread in a large bowl. Melt 6 tbs butter in a small pan over medium heat and cook until it starts to brown. As soon as the butter starts to brown add the sage leaves and fry in the butter for 30 seconds. Remove from the heat and pour the butter and sage mixture over the cornbread.
- Add the cooked onions to the cornbread. Add the eggs and mix. Season further with salt and pepper.
- Add chicken stock or water until mixture is evenly moistened but not soggy.
- Pour the dressing into an 8″x8″ pan and bake for ~30 minutes until the top is golden brown and the dressing is set in the middle.