Corn Bread Dressing with Brussels Sprouts

Corn Bread Dressing with Brussels Sprouts
Photo by Frances Janisch

Ingredients

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

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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