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Thanksgiving stuffing

  • 200 g cornbread
  • 2 pcs onions, chopped
  • 60 ml chicken stock
  • 60 ml cream
  • 2 tbsp butter
  • 3 tbsp sage, chopped
  • 1 pinch salt
  • 2 pinch freshly ground black pepper

  1. Preheat oven to 180°C.
  2. Heat the butter in a skillet over medium heat and add the onions. Stir for about 10 minutes until they caramelize. Stir in the chopped sage and transfer to a large bowl.
  3. Combine the onion mixture with the broken cornbread then sprinkle with salt and pepper and toss well to combine.
  4. Separately whisk the cream, stock, and egg then pour over the bread mixture and mix well.
  5. You can use this stuffing to stuff your thanksgiving turkey or simply put it alongside the turkey in a buttered baking dish for the last 30 minutes

Good points

  • Low in sugar
  • Very high in vitamin B6


Preparation time: 50 min
Portions: 4
Difficulty: easy
Cuisine: American
General (in 1 portion)
Calories: 336.41 kcal
Carbohydrates: 44.98 g
Cholesterol: 46.77 mg
Sugar: 3.1 g
Protein: 5.34 g
Fat: 16.14 g

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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com