Corn Bread Dressing with Brussels Sprouts

Name: Corn Bread Dressing with Brussels Sprouts
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 12
Cuisine: Southern
Ingredients: 1 Tbsp baking powder; 1 teaspoons baking soda; 907 grams brussels sprouts, halved lengthwise; 710 milliliters buttermilk; 1 carrot, finely diced; 3 ribs celery ribs, finely diced; 473 milliliters chicken stock, turkey stock or canned low-sodium broth; 237 milliliters dry white wine; 2 larges eggs; 3 larges eggs; 591 milliliters all-purpose flour; 591 milliliters stone-ground yellow cornmeal; 12 servings Kosher salt and freshly ground pepper; 2 Tbsps extra-virgin olive oil; 1 small onion, finely chopped; 227 grams thinly sliced prosciutto, finely chopped; 1 Tbsp chopped sage; 1 teaspoon salt; 59 milliliters sugar; 2 sticks unsalted butter, melted; 4 Tbsps unsalted butter, plus more for greasing the pans; 2 Tbsps vegetable oil

Corn Bread Dressing with Brussels Sprouts might be just the side dish you are searching for. One serving contains 628 calories, 17g of protein, and 34g of fat. This recipe serves 12. This recipe covers 28% of your daily requirements of vitamins and minerals. 1 person found this recipe to be flavorful and satisfying. A mixture of carrot, kosher salt and pepper, onion, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 2 hours and 30 minutes.

Instructions

Preheat the oven to 42

Equipment you will use

Oven

Pour the vegetable oil onto an 11-by-17-inch rimmed baking sheet and heat in the oven. In a large bowl, whisk the cornmeal, flour, sugar, baking powder, salt and baking soda. In another bowl, whisk the buttermilk with the eggs.

Ingredients you will need

Baking Soda

Vegetable Oil

Buttermilk

Cornmeal

All Purpose Flour

Sugar

Egg

Salt

Equipment you will use

Baking Sheet

Whisk

Bowl

Oven

Pour the buttermilk mixture into the dry ingredients, add the melted butter and stir until blended.

Ingredients you will need

Buttermilk

Butter

Remove the baking sheet from the oven and swirl to coat with the vegetable oil. Scrape the batter onto the baking sheet and bake for 25 minutes, until the corn bread is springy.

Ingredients you will need

Vegetable Oil

Cornbread

Equipment you will use

Baking Sheet

Oven

Transfer to a rack and let cool. Lower the oven temperature to 37

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Oven

Generously butter two 9-by-13-inch metal baking pans. In a large skillet, melt 2 tablespoons of the butter in 1 tablespoon of the olive oil.

Ingredients you will need

Olive Oil

Butter

Equipment you will use

Baking Pan

Add the celery, carrot and onion and cook over moderate heat, stirring occasionally, until softened, 10 minutes.

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Carrot

Celery

Onion

Add the prosciutto and sage and cook until the prosciutto starts to crisp, about 8 minutes. Stir in 1/2 cup of the white wine; let cool slightly.

Ingredients you will need

Prosciutto

White Wine

Sage

Crumble the corn bread into a bowl in small chunks. In another bowl, whisk the eggs with the stock, then pour over the corn bread.

Ingredients you will need

Cornbread

Stock

Egg

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Whisk

Bowl

Add the prosciutto mixture, season with salt and pepper and toss.

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Salt And Pepper

Prosciutto

Spread the dressing in the prepared baking pans.

Ingredients you will need

Spread

Equipment you will use

Baking Pan

Wipe out the skillet and melt the remaining 2 tablespoons of butter and 1 tablespoon of olive oil in it.

Ingredients you will need

Olive Oil

Butter

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Frying Pan

Add the brussels sprouts and cook over moderate heat, stirring occasionally, until they begin to brown, about 10 minutes.

Ingredients you will need

Brussels Sprouts

Add the remaining 1/2 cup of white wine and cook for 5 minutes. Season with salt and pepper.

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Salt And Pepper

White Wine

Tuck the brussels sprouts into the dressing. Cover and bake for 20 minutes. Uncover and bake for 10 minutes longer, until crisp on top.

Ingredients you will need

Brussels Sprouts

Equipment you will use

Oven

Serve hot.

Equipment

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Southern works really well with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. One wine you could try is Brundlmayer Steinmassl Riesling. It has 4.3 out of 5 stars and a bottle costs about 39 dollars.