Dressing With Brussels Sprouts And Butternut Squash
Serves: 5
Darlene Legros
1 January 1970
Based on User reviews:
49
Spice
56
Sweetness
47
Sourness
40
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
4 tbsps
Butter (1/2 stick)5 stalks
Celery (finely diced)1 large
Onion (chopped)1 cup
Parsley (minced fresh)1 tsp
Dried Basil1 tsp
Dried Thyme1 tsp
Salt1 cup
Pecan (chopped)1 cup
Dried Cherry1 cup
Yellow Cornmeal1 cup
All-Purpose Flour1 tbsp
Baking Powder1 cup
Buttermilk1 cup
Milk1 tsp
Baking SodaDirections:
1
Watch how to make this recipe
2
On the day before cooking, cut the cornbread, French bread and ciabatta into 1-inch cubes
3
Spread them out on 2 baking sheets and let them dry for approximately 24 hours
4
Preheat the oven to 425 degrees F
5
Drizzle the Brussels sprouts and butternut squash with olive oil in a roasting pan and roast for 30 to 35 minutes
6
Meanwhile, warm up a large skillet over medium heat and add the butter and bacon pieces
7
When the bacon is cooked, add the celery, carrots and onions and cook until soft, 4 to 5 minutes
8
Pour in the chicken broth, then add the parsley, rosemary, basil, thyme, and some salt and pepper and stir until combined
9
Cook for a couple of minutes
10
Get the cooked sprouts and squash out of the oven and reduce the temperature to 375 degrees F
11
Place the dried bread cubes into a large bowl and mix them up a bit
12
Add the roasted Brussels sprouts, squash, pecans and dried cherries and mix
13
Gradually ladle the broth mixture into the bread, tossing lightly as you go
14
Add a little more salt and pepper, then toss around and taste to check the seasoning
15
If you like it more moist, splash in more broth until it reaches the consistency that you like
16
Pile the dressing into a large casserole dish and bake until golden brown on top, 20 to 25 minutes
17
Preheat the oven to 450 degrees F
18
Combine the cornmeal, flour, baking powder and salt in a bowl
19
Stir together
20
Measure the buttermilk and milk into a measuring cup and add the egg
21
Stir together with a fork
22
Add the baking soda and stir
23
Pour the milk mixture into the dry ingredients
24
Stir with a fork until combined
25
In a small bowl, melt 1/4 cup shortening in the microwave
26
Slowly add the melted shortening to the batter, stirring until just combined
27
In a cast-iron skillet, melt the remaining 2 tablespoons shortening over medium heat
28
Pour the batter into the hot skillet
29
(The batter should sizzle
30
) Spread to even out the surface
31
Cook on the stovetop for 1 minute, and then transfer to the oven and bake until golden brown, 20 to 25 minutes
32
The edges should be crispy! 2011 Ree Drummond, All Rights Reserved