Corn Bread Dressing with Brussels Sprouts

Corn Bread Dressing with Brussels Sprouts
Photo by Frances Janisch

Ingredients

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

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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