From Tyler Florence on the Food Network. This is best if you make the cornbread yourself.
Preheat the oven to 375 degrees F.
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 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 and stuff the cavity of the turkey. You could also 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
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Serving Size: 1 Serving (158g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 366 | ||
Calories from Fat: 129 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.3g | 19 % | |
Saturated Fat 4.1g | 20 % | |
Monounsaturated Fat 3.3g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 61.6mg | 19 % | |
Sodium 514.2mg | 18 % | |
Potassium 130.7mg | 3 % | |
Total Carbohydrate 53.7g | 16 % | |
Dietary Fiber 10.5g | 42 % | |
Sugars, other 43.3g | ||
Protein 6.6g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 366
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