Cookbook: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

Procedure

 * 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.