Directions:
- Melt the butter over medium heat, add onions and cook until soft and caramelized, stirring frequently, approximately 10 to 15 minutes; stir in the fresh sage.
- Pour mixture into a large mixing bowl, add in the cornbread and season well with salt and pepper; toss gently until well combined.
- In a small bowl, whisk together the egg, cream and 1/4 cup of chicken stock, pour over the cornbread mixture, stir gently.
- If cooking in the turkey, stuff and proceed as per your recipe for roasted turkey.
- If cooking outside the bird, spoon the mixture into a 2 quart casserole dish, pour the additional stock over all and place in oven the last 30 minutes that turkey is baking.
- Bake until hot and crusty on top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 63.75 Kcal (267 kJ) | ||
| Calories from fat | 45.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.03g | 8% | |
|---|---|---|---|
| Cholesterol | 33.57mg | 11% | |
| Sodium | 27.11mg | 1% | |
| Potassium | 71.5mg | 2% | |
| Total Carbs | 3.56g | 1% | |
| Sugars | 1.34g | 5% | |
| Dietary Fiber | 0.85g | 3% | |
| Protein | 1.53g | 3% | |
| Vitamin C | 2.2mg | 4% | |
| Iron | 0.3mg | 2% | |
| Calcium | 25.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 121.53 Kcal (509 kJ) | ||
| Calories from fat | 86.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.58g | 8% | |
|---|---|---|---|
| Cholesterol | 64mg | 11% | |
| Sodium | 51.68mg | 1% | |
| Potassium | 136.3mg | 2% | |
| Total Carbs | 6.79g | 1% | |
| Sugars | 2.56g | 5% | |
| Dietary Fiber | 1.63g | 3% | |
| Protein | 2.91g | 3% | |
| Vitamin C | 4.2mg | 4% | |
| Vitamin A | 0.1mg | 1% | |
| Iron | 0.6mg | 2% | |
| Calcium | 48.8mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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