Ingredients

• 2 tablespoons butter
• 2 onions, chopped
• 6 large cornmeal muffins, cubed
• A handful fresh sage leaves, chopped
• 1 egg
• 1/4 cup heavy cream
• 1/4 cup chicken stock
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 375 degrees F.
2. 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. Scrape into a large mixing bowl, add the cornbread pieces and the sage, season well with salt and pepper, and give it a good toss until it's well combined. In a separate bowl, whisk together the egg, cream, and stock, and pour that over the cornbread. Stir the stuffing together, spoon it into a buttered baking dish and put it in the oven along with the turkey. Bake until hot and crusty on top, about 30 minutes.