Corn Bread Dressing with Brussels Sprouts

Corn Bread Dressing with Brussels Sprouts
Photo by Frances Janisch

Ingredients

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

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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