Cornbread Dressing With Roasted Fall Vegetables
Serves: 5
Jonathan Flatley
1 January 1970
Based on User reviews:
45
Spice
51
Sweetness
51
Sourness
37
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
2 cup
Olive Oil (divided)6 large
Garlic Cloves (peeled)2 tsps
Dried Thyme2 tsps
Crushed Rosemary (dried)1.5 tsps
Rubbed Sage (dried)3 tbsps
Unsalted Butter (melted)Directions:
1
Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 425°F
2
Cook onions in small saucepan of boiling water 2 minutes; drain
3
Cool slightly; trim and peel
4
Place onions, carrots, parsnips, and rutabagas in single layer on large rimmed baking sheet
5
Drizzle 1/3 cup oil over and sprinkle generously with salt and pepper; toss to coat
6
Place mushrooms and garlic on another rimmed baking sheet; drizzle with remaining 1/3 cup oil, sprinkle with salt and pepper, and toss to coat
7
Roast root vegetables until tender and brown around edges, stirring every 15 minutes, about 1 hour
8
Roast mushrooms and garlic until tender, stirring once, about 30 minutes
9
Place root vegetables and mushrooms in large bowl
10
Place garlic in small bowl; mash with fork until pureed
11
Add pureed garlic, thyme, rosemary, and sage to vegetables; toss to coat
12
Season to taste with salt and pepper
13
DO AHEAD: Vegetable mixture can be made 1 day ahead
14
Cool vegetables, cover, and chill
15
Bring mixture to room temperature before continuing
16
Place cornbread cubes on large rimmed baking sheet
17
Let bread cubes stand at room temperature to dry slightly, about 1 hour
18
Preheat oven to 375°F
19
Butter 13x9x2- inch oval baking dish
20
Add cornbread cubes to vegetables; toss to distribute evenly
21
Add eggs; toss to coat
22
Drizzle with melted butter; toss to coat
23
Add broth and stir to combine (mixture will be very moist)
24
Transfer mixture to prepared dish
25
Bake dressing uncovered until lightly browned and crisp around edges, about 45 minutes
26
Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 425°F
27
Cook onions in small saucepan of boiling water 2 minutes; drain
28
Cool slightly; trim and peel
29
Place onions, carrots, parsnips, and rutabagas in single layer on large rimmed baking sheet
30
Drizzle 1/3 cup oil over and sprinkle generously with salt and pepper; toss to coat
31
Place mushrooms and garlic on another rimmed baking sheet; drizzle with remaining 1/3 cup oil, sprinkle with salt and pepper, and toss to coat
32
Roast root vegetables until tender and brown around edges, stirring every 15 minutes, about 1 hour
33
Roast mushrooms and garlic until tender, stirring once, about 30 minutes
34
Place root vegetables and mushrooms in large bowl
35
Place garlic in small bowl; mash with fork until pureed
36
Add pureed garlic, thyme, rosemary, and sage to vegetables; toss to coat
37
Season to taste with salt and pepper
38
DO AHEAD: Vegetable mixture can be made 1 day ahead
39
Cool vegetables, cover, and chill
40
Bring mixture to room temperature before continuing
41
Place cornbread cubes on large rimmed baking sheet
42
Let bread cubes stand at room temperature to dry slightly, about 1 hour
43
Preheat oven to 375°F
44
Butter 13x9x2- inch oval baking dish
45
Add cornbread cubes to vegetables; toss to distribute evenly
46
Add eggs; toss to coat
47
Drizzle with melted butter; toss to coat
48
Add broth and stir to combine (mixture will be very moist)
49
Transfer mixture to prepared dish
50
Bake dressing uncovered until lightly browned and crisp around edges, about 45 minutes