Cornbread Dressing with Roasted Fall Vegetables

Name: Cornbread Dressing with Roasted Fall Vegetables
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Southern
Ingredients: 1 liters 1/2-inch cubes Cornbread for Dressing; 454 grams crimini (baby bella) mushrooms, stemmed, caps halved; 2 teaspoons dried crushed rosemary; 2 teaspoons dried rubbed sage; 2 teaspoons dried thyme; 3 larges eggs, beaten to blend; 6 larges garlic cloves, peeled; 355 milliliters low-salt chicken broth; 158 milliliters olive oil, divided; 283 grams pearl onions; 3 Tbsps unsalted butter, melted

Cornbread Dressing with Roasted Fall Vegetables might be just the side dish you are searching for. This recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 10. One portion of this dish contains approximately 4g of protein, 19g of fat, and a total of 207 calories. 1 person found this recipe to be flavorful and satisfying. It is perfect for Autumn. If you have crimini mushrooms, butter, thyme, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, primal, and vegetarian diet. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 425°F. Cook onions in small saucepan of boiling water 2 minutes; drain. Cool slightly; trim and peel.

Ingredients you will need

Onion

Water

Equipment you will use

Sauce Pan

Oven

Place onions, carrots, parsnips, and rutabagas in single layer on large rimmed baking sheet.

Ingredients you will need

Rutabaga

Parsnip

Carrot

Onion

Equipment you will use

Baking Sheet

Drizzle 1/3 cup oil over and sprinkle generously with salt and pepper; toss to coat.

Ingredients you will need

Salt And Pepper

Cooking Oil

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. Roast root vegetables until tender and brown around edges, stirring every 15 minutes, about 1 hour. Roast mushrooms and garlic until tender, stirring once, about 30 minutes.

Ingredients you will need

Root Vegetable

Salt And Pepper

Mushrooms

Garlic

Cooking Oil

Equipment you will use

Baking Sheet

Place root vegetables and mushrooms in large bowl.

Ingredients you will need

Root Vegetable

Mushrooms

Equipment you will use

Bowl

Place garlic in small bowl; mash with fork until pureed.

Ingredients you will need

Garlic

Equipment you will use

Bowl

Add pureed garlic, thyme, rosemary, and sage to vegetables; toss to coat. Season to taste with salt and pepper. DO AHEAD: Vegetable mixture can be made 1 day ahead. Cool vegetables, cover, and chill. Bring mixture to room temperature before continuing.

Ingredients you will need

Salt And Pepper

Vegetable

Rosemary

Garlic

Thyme

Sage

Place cornbread cubes on large rimmed baking sheet.

Ingredients you will need

Cornbread

Equipment you will use

Baking Sheet

Let bread cubes stand at room temperature to dry slightly, about 1 hour.

Ingredients you will need

Bread Cubes

Preheat oven to 375°F. Butter 13x9x2- inch oval baking dish.

Ingredients you will need

Butter

Equipment you will use

Baking Pan

Oven

Add cornbread cubes to vegetables; toss to distribute evenly.

Ingredients you will need

Vegetable

Cornbread

Add eggs; toss to coat.

Ingredients you will need

Egg

Drizzle with melted butter; toss to coat.

Ingredients you will need

Butter

Add broth and stir to combine (mixture will be very moist).

Ingredients you will need

Broth

Transfer mixture to prepared dish.

Bake dressing uncovered until lightly browned and crisp around edges, about 45 minutes.

Equipment you will use

Oven

Equipment

Ingredients

Servings:

1liters

1/2-inch cubes Cornbread for Dressing 454grams

crimini (baby bella) mushrooms, stemmed, caps halved 2teaspoons

dried crushed rosemary 2teaspoons

dried rubbed sage 2teaspoons

dried thyme 3larges

eggs, beaten to blend 6larges

garlic cloves, peeled 355milliliters

low-salt chicken broth 158milliliters

olive oil, divided 283grams

pearl onions 3Tbsps

unsalted butter, melted

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Riesling, Sparkling Wine, and Zinfandel are my top picks for Southern. 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. The Bully Hill Vineyards Dry Riesling with a 5 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.