Turkey-Sage Cornbread Stuffing
Prep time: 
Cook time: 
Total time: 
Yield: About 8 to 10 side dish-sized servings, or about 4 to 6 main course-sized servings along with a big green salad
  • 4 tablespoons unsalted butter, divided
  • 1 large onion, diced
  • 3 large stalks celery, diced
  • 1 lb (450 g) ground turkey
  • 2 large cloves garlic, minced
  • 1 tablespoon pure maple syrup
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons minced fresh sage
  • 1 tablespoon minced fresh thyme
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon fennel seed
  • ⅛ teaspoon freshly grated nutmeg
  • 6 cornbread muffins (store-bought or homemade)
  • 2 large eggs, beaten
  • 1 cup (240 ml) low-sodium chicken stock
  1. Preheat oven to 425F; grease an 8 by 8-inch casserole dish with ½ tablespoon butter.
  2. Heat 3 tablespoons of butter in a large skillet over medium heat; add the onion and celery and cook until the veggies are softened but not browned, about 8 to 10 minutes, stirring occasionally.
  3. Add the turkey and cook until browned, about 5 minutes, breaking up the meat with a wooden spoon.
  4. Add the garlic, maple syrup, Worcestershire sauce, sage, thyme, salt, pepper, fennel seed, and nutmeg, and cook 3 minutes more, stirring frequently. Turn off the heat and cool slightly.
  5. Crumble the muffins into a large bowl; stir in the turkey mixture and then the eggs. Stir in the chicken stock a little at a time, and then spread the stuffing into the prepared dish.
  6. Dot the top with the remaining ½ tablespoon butter and bake until the top and sides are light golden, about 30 minutes.
Recipe by An Edible Mosaicâ„¢ at https://www.anediblemosaic.com/turkey-sage-cornbread-stuffing/