Cheesy Mascarpone Cornbread Stuffing
Ingredients
- 2 ½ cups cornbread, crumbled
- ¾ cup mascarpone cheese, divided
- 2 cups heavy cream, whipped to soft peaks
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp sage, sliced thinly
- 4 egg yolks, beaten
- ¼ cup butter, melted
Instructions
1. Combine all ingredients except for cream and ¼ cup mascarpone cheese.
2. Gently fold in cream.
3. Bake in a 350°F (175°C) oven for 30–35 minutes.
4. Spread remaining cheese on top and place under a preheated broiler until browned and bubbly.
5. Cool 10 minutes; serve.
