More Great Recipes: Side Dish | Thanksgiving

Sage, Smoked Bacon, and Cornbread Stuffing


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

1 cup (2 sticks) unsalted butter, at room temperature
1/2 bunch fresh sage, leaves finely chopped
Kosher salt and freshly ground black pepper
2 large onions, finely chopped
1 loaf cornbread, cubed (about 6 cups)
1 large egg, lightly beaten
1/2 cup heavy cream
3 cups chicken stock
1 (12 to 14 pound) fresh turkey
1 cup pure maple syrup
1/4 cup hot water
8 strips smoked bacon
1/4 cup all-purpose flour
1/2 lemon, juiced


Preheat the oven to 350 degrees F and remove the top rack.


Combine the butter and sage in a mixing bowl, mash with a fork or spoon until the sage is well incorporated and the butter has flecks of green in it; season with salt and pepper.


In a saute pan, melt 4 tablespoons of the sage butter, add the onions, cook and stir for 15 minutes until soft and golden.


Remove from heat.


Put the cornbread in a large mixing bowl and scrape the sauteed onion mixture on top.


Add the egg, heavy cream, and just enough chicken stock to moisten the stuffing without making it soggy (about 1/2 cup.)


Toss well to combine, season with salt and pepper.


Stuff mixture into your turkey or put in a glass baking dish and heat for approximately 30 minutes until warm and lightly browned.


Pairs Well With


Notes

There is bacon in the title of this recipe but not in the list of ingredients or in the directions.

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