Stuffing has to be one of my favorite dishes to eat at Thanksgiving…okay and pie. (As if you couldn’t tell from my previous two posts–Mixed Berry Pie, Paula Dean’s Apple Pie, and I am working on a Peach Pie for the big day too!) This recipe has been adapted from Tyler Florence’s Caramelized Onion and Cornbread Dressing recipe from foodnetwork.com
Did you know the difference between ‘dressing’ and ‘stuffing’ is stuffing is cooked inside the bird where dressing is cooked separately. I’ve always eaten ‘dressing’ but have always called it ‘stuffing’. Feel free to call it whatever you want!
1 package Honeyville’s Cornbread and Muffin Mix
2 Tbs. Honeyville’s Milk Substitute (just the powder)
2 Tbs. Honeyville’s Powdered Whole Eggs (just the powder), divided
1 Cup Honeyville’s Dehydrated Onions (dry measurement, not reconstituted)
2 Tbs. Butter
1/4 tsp Pepper
1/2 tsp Salt
1 Tbs. Sage
1/2 Cup Heavy Cream
1/2 Cup Chicken Stock
1 and 1/4 Cup Water, divided
Preheat the oven to 400 degrees. Hydrate the onions in a bowl. (Be daring and don’t measure the water. Add enough to cover the onions). In a separate bowl, stir together Cornbread mix, 2 Tbs Milk Substitute Powder, 1 Tbs Whole Egg Powder, and 1 Cup plus 2 Tbs of Water. Pour into a greased 9×13 pan and bake for 20-22 minutes.
|The batter will be a little lumpy and runny but it’ll all work out in the end!|
Bake for 20-22 Minutes. Set aside and allow the cornbread to cool.
Once fully hydrated, drain the onions well. I even gave them a quick dab down with a paper towel.
In a skillet over medium heat melt the Butter. Add the Onions. Cook until onions are caramelized, about 15 minutes. Stir them constantly during this time. These onions were potent so I added a couple shakes of Salt and Pepper to the pan too to try to lessen the onion smell in my nose. I admit I was tearing up a little.
Transfer onions to a large bowl and add Sage. Reduce oven temperature to 375 degrees. Take the cooled cornbread and cut into 1 inch-ish squares. I just eye-balled it.
Add the cornbread squares to the onions. Season with Salt and Pepper and toss to combine.
Mix together Chicken Stock, Heavy Cream, remaining 1 Tbs of Whole Egg Powder, and remaining 2 Tbs of Water. Pour blend over cornbread. Carefully stir the mixture to fully absorb liquid. Spoon into greased 9×13 pan.
Cover with foil and bake at 375 degrees for 20 minutes. Remove the foil and continue baking for another 10-15 minutes.
Making this totally got me ready to eat Thanksgiving dinner! My husband even liked this! I call him a Stuffing Snob because Stuffing is one of those dishes that I always hear: ‘My mom makes the BEST stuffing! Nobody can make it like her.’ He does the same thing with Potato Salad. But I passed with this version. Yahoo! This dish was surprisingly easy. It did dirty a dish or two or three but it was totally worth it.
Now can someone please pass the gravy?