2 tablespoons butter
2 onions, chopped
3-4 stalks of celery, small dice
6 large cornmeal muffins, cubed *
Handful fresh sage leaves, chopped
1/4 cup heavy cream *
1/4 cup chicken stock
Salt and freshly ground black pepper
Preheat the oven to 375F degrees
Melt the butter in a medium skillet over medium heat. Add the onions and celery cook, stirring, for about 10 minutes, or until soft and caramelize (do not salt or onions will not brown).
Add sage to a large mixing bowl. Add the cornbread pieces, season well with salt and pepper, and 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 poultry of your choice.
Or spoon it into a buttered baking dish and put it in the oven along with the chicken, turkey or hen. Bake until hot and crusty on top, about 30 minutes.
*this recipe can be gluten-Free and lactose-free by making sure the cornmeal muffins or cornbread is GF and substitute coconut or soy creamer for heavy cream.