Carmelized Onion and Cornbread Stuffing...Muffins

By Jimlinney

Best way to make stuffing! Ensures everyone gets equal parts crispy and soft portions by using muffin tins to bake.
This is a combination of recipes, mostly FoodNetwork Tyler Florence and Rachael Ray versions (his recipe, her method).

Can substitute all the work for some easy-cornbread stuffing mix from the store, then follow baking instructions but use muffin tins instead. Can also add sausage or wild mushrooms if desired. Great with apples too.

Ingredients

• 2 tablespoons butter
• 2 onions, chopped
• 6 large cornbread muffins, crumbled or cubed
• Handful fresh sage leaves, chopped
• 1 egg
• 1/4 cup heavy cream
• 1/4 cup chicken (or turkey) stock
• Salt and freshly ground pepper

Preparation

Step 1

Preheat oven to 375 degrees

Butter or grease a muffin sheet pan - 10-14.

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.
Add sage and scrape into a large mixing bowl.
Add the cornbread pieces, season well with salt and pepper, and give it a good toss until combined but not mashed.
In a separate bowl, whisk together the egg, cream, and stock. Pout that over the cornbread and stir lightly.
With ice cream scoop (best tool I've found for this), load the muffin pan. Put enough in to round out each muffin cup.
Bake until hot and crusty - about 30 minutes.