Cheesy Mascarpone Cornbread Stuffing
Cheesy Mascarpone Cornbread Stuffing is a rich baked side that swaps the usual stock and bread cubes for cream, egg yolks and crumbled cornbread. Folding in softly whipped cream gives it a custardy, airy texture, while the sage keeps the richness from going flat. A final layer of mascarpone under the broiler gives a browned, bubbling crust. It suits a holiday table where the turkey needs a generous partner.
Instructions
Set aside ¼ cup of the mascarpone. In a large bowl, mix the crumbled cornbread with the remaining mascarpone, the salt, pepper, sage, beaten egg yolks and melted butter until evenly combined.
Gently fold in the whipped cream, keeping as much of the air in it as you can so the stuffing stays light.
Transfer the mixture to a baking dish and bake in a 350°F (175°C) oven for 30 to 35 minutes, until it is set.
Spread the reserved mascarpone over the top and place the dish under a preheated broiler. Watch it closely and take it out once the surface is browned and bubbling.
Let the stuffing cool for 10 minutes before serving.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
