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Sage & Corn Bread Stuffing
Executive Chef David Baarschers' recipe for a delicious Thanksgiving cornbread stuffing.
Course
Side Dish
Keyword
Bread Stuffing, Roast Turkey, Thanksgiving
Prep Time
30
minutes
minutes
Cook Time
1
hour
hour
Author
Chef David Baarschers
Ingredients
4
cups
Stale crustless bread, cubed
4
cups
Cornbread cut into cubes
store-bought or homemade
1
cup
Finely chopped onions
4
cloves
Finely chopped garlic
1
cup
Butter
2
cups
Heavy cream
4
ea
Large Eggs
4
ea
Large egg yolks
2
cups
Low sodium chicken stock
2
sprigs
Sage - chopped
Salt
to taste
Black pepper
to taste
Instructions
Preheat conventional over to 325F.
Finely chop garlic and onion
In a saucepan over low to medium heat, add garlic, onion, and butter. Sweat until cooked.
Add stock and heavy cream to the pan, increase temperature to medium heat to bring mixture to a boil.
In a large mixing bowl, add egg yolks and whole eggs and whisk until just blended.
Once the stock mixture comes to boil, slowly pour approximately 1/4 into the egg bowl whisking constantly until incorporated.
Slowly add the rest of the stock mixture to the egg mixture.
Ensure the crust has been removed from the stale bread. Dice the stale bread and cornbread into 1" x 1" cubes.
Add bread and cornbread cubes, chopped sage, and salt and pepper to the egg mixture and stir until coated.
Pour mixture into a loaf pan, cover with aluminum foil, and bake in preheated oven at 325F for approximately one hour.
Remove and check doneness with a toothpick. The stuffing will be done when the inserted toothpick comes out clean.