Cookbook:Cheesy Mascarpone Cornbread Stuffing

Cookbook | Ingredients | Recipes

Ingredients

• 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

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.