Corn Bread Dressing with Brussels Sprouts

Corn Bread Dressing with Brussels Sprouts
Photo by Frances Janisch

Ingredients

  • 1 tablespoon(s) chopped sage
  • Kosher salt and freshly ground pepper
  • 1.5 stick(s) unsalted butter
  • 1 tablespoon(s) plus 1 teaspoon baking powder
  • 4 tablespoon(s) unsalted butter
  • 3 cup(s) buttermilk
  • 1 small onion
  • + 15 more ingredients
    • 0.25 cup(s) sugar
    • 2 tablespoon(s) extra-virgin olive oil
    • 2.5 cup(s) all-purpose flour
    • 2 pound(s) brussels sprouts
    • 1 teaspoon(s) salt
    • 2 cup(s) chicken stock
    • 2 large eggs
    • 2 tablespoon(s) vegetable oil
    • 0.75 teaspoon(s) baking soda
    • 3 celery ribs
    • 0.5 pound(s) thinly sliced prosciutto
    • 1 carrot
    • 1 cup(s) dry white wine
    • 2.5 cup(s) stone-ground yellow cornmeal
    • 3 large eggs

Make the corn bread : Preheat the oven to 425°. 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. Pour the buttermilk m...

View full recipe at Food & Wine

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