Caramelized Onion & Cornbread Dressing is one of my go-to side dishes for holiday dinners. Even people who say they don’t like stuffing love this recipe!
This Caramelized Onion & Cornbread Dressing is everything good and comforting about dressing for Thanksgiving dinner. For anyone wondering why I’m not calling my dressing “stuffing” it’s because my grandma taught me better. Stuffing goes in the bird and cooks with all the juices and such while the turkey bakes. It’s totally delicious, but it’s stuffed into the bird = stuffing. Dressing, on the other hand, is made in its own dish. It’s not stuffing anything, so we call it dressing at my house and not stuffing. It’s dressing up your plate. 😉 I had to get that out. I feel so much better now. So let’s talk about Thanksgiving!
I can’t believe there are only a few short weeks until the big meal! But here’s the kicker, I have no idea what our plan is yet. Whose house we’re eating at, what I need to cook, if we’re going to one or four houses…I have no idea about any of it! I’m a plan ahead girl when it comes to full days of food and family, and I need to start letting my wheels turn so I’m sane on the big day.
After hosting my first Thanksgiving dinner a couple years ago, I’m on a mission to be more in control the time around. The first year we had everyone over, Mike had to work. On Thanksgiving. Yeah. He was holding down two jobs so I could stay home with the boys. He’s kind of awesome like that. To make sure Mike had dinner before working that afternoon, I got up at 5:30 am to start cooking so we could be eating by 11:30 am. Craziness! Next time I’m in charge of the turkey I want to be relaxed and enjoy my food coma…and sleep in. Which at my house means 6:30 or 7:00 am.
I’m thinking about going big again this year and hosting our moms at our house for dinner. But this time I’m going outsource more of the cooking and ask the moms to bring a side dish or two with them. But the dressing is mine to make. This recipe is the only stuffing recipe Mike will eat. He’s not a stuffing guy, but he has some of this Caramelized Onion & Cornbread Dressing every year. Winner winner turkey dinner!
Caramelized Onion & Cornbread Dressing is one of my go-to side dishes for holiday dinners. Even people who say they don't like stuffing love this recipe!
- 3 tablespoons unsalted butter
- 2 yellow onions, thinly sliced
- 24 cornbread muffins (4 boxes of Jiffy cornbread mix), broken into large pieces
- 1 1/2 tablespoons fresh sage leaves, finely diced
- 2 eggs
- 2/3 cup half-n-half
- 2/3 cup chicken broth
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Preheat oven to 375 degrees F. Coat a 9-inch by 13-inch baking dish with non-stick cooking spray.
In a large skillet over medium-high heat, melt butter. Add onions and cook until caramelized, about 10 to 15 minutes. Stir often to prevent burning.
Add the cornbread, sage, and onions to a large mixing bowl and gently stir together.
In a small bowl, whisk together the eggs, heavy cream, and chicken stock. Pour cream mixture over the cornbread mixture. Stir everything together carefully.
Transfer the dressing to your prepared baking dish. Bake for 30 minutes, or until top is golden and crusty.
Carefully remove from the oven. Serve warm or let cool to room temperature.
The cornbread will break down as you add other ingredients to the mixing bowl and stir. It's better to start with really large pieces and let them break down then start with small pieces and get mush in the end. You can always smash the cornbread up a little more if needed once everything is stirred together.