Thanksgiving 07: Dressing

Caramelized Onion and Cornbread Dressing
Yield: 6 to 8 servings

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

Preheat the oven to 375 degrees F. Get a 9x13" pan.
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 bake 30 minutes, or until crisp on top.