Corn Bread Dressing with Brussels Sprouts

Corn Bread Dressing with Brussels Sprouts
Photo by Frances Janisch

Ingredients

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

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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