Ocean Grille's Cornbread Stuffing
For the stuffing:
¼ cup Butter
1 small sweet onion, finely chopped
1/2 ground breakfast sausage
4 cups crumbled cornbread
4 cups crumbled toasted white bread
2 cups turkey stock (or good chicken broth)
2 Tbsp fresh chopped thyme
3 beaten eggs
2 tsp salt
Saute the onion in the butter until lightly browned, add the sausage and cook through. Add the stock and bring just to a boil. In a mixing bowl, combine the cornbread, white bread, thyme, and salt. Pour the stock over the mixture and mix lightly. Add the eggs and mix to combine. Pour into loaf pan and bake at 350 degrees for 25 minutes. Cool at room temperature then wrap well and refrigerate.
For the French Toast Batter:
2 whole eggs
½ cup milk
1 tsp ground cinnamon
¼ cup powdered sugar
Combine all and mix well.
For the Cranberry Syrup:
1 can whole berry cranberry sauce
1 cup pancake syrup (or pure maple syrup)
Whisk together and reserve at room temperature
Heat a non-stick pan over medium heat. Slice the stuffing into 3/4" slices, or thicker depending on your liking. Soak the slices in the batter for 5-10 seconds on both sides. Add a little butter to the pan and cook to golden brown on both sides. Remove to plate and top with cranberry syrup and powdered sugar.