Cookbook:Cheesy Mascarpone Cornbread Stuffing

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Cookbook | Ingredients | Recipes

Ingredients[edit]

  • 2 1/2 cups cornbread, crumbled
  • 3/4 cup mascarpone cheese, divided
  • 2 cups heavy cream, beaten to soft peaks
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp sage, sliced thinly
  • 4 egg yolks, beaten
  • 1/4 cup butter, melted

Procedure[edit]

  1. Combine all ingredients except for cream and 1/4 cup mascarpone cheese.
  2. Gently fold in cream.
  3. Bake in a 350°F (175C) oven 30-35 minutes.
  4. Spread remaining cheese on top and place under a preheated broiler until browned and bubbly.
  5. Cool 10 minutes; serve.