Sage-Infused Cornbread Stuffing with Caramelized Onions

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A savory cornbread stuffing enriched with fresh sage and sweet caramelized onions, offering a moist and flavorful side for any Thanksgiving spread. This American-inspired Thanksgiving recipe, ready in about 60 minutes, pairs cornbread, cubed, unsalted butter, yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 40 min Serves 8 American cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F. Spread 8 cups of cubed cornbread on a baking sheet and toast in the oven for 10 minutes until slightly crisp.
  2. Step 2: In a large skillet, melt 4 tbsp unsalted butter over medium heat. Add 1 large diced yellow onion, 3 diced celery stalks, and 2 minced garlic cloves. Sauté for 10 minutes until onions are golden and caramelized.
  3. Step 3: Stir in 3 tbsp chopped fresh sage and cook for 1 minute until fragrant. Remove from heat.
  4. Step 4: In a large mixing bowl, combine the toasted cornbread cubes, sautéed vegetables with sage, 2 tbsp chopped fresh parsley, 2 cups chicken broth, 1 tsp salt, and 1/2 tsp black pepper. Toss gently until moistened but not soggy.
  5. Step 5: Transfer mixture to a greased 9x13-inch baking dish and bake uncovered at 350°F for 30 minutes until the top is golden and the stuffing is heated through.

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