Corn Bread Dressing with Brussels Sprouts

Corn Bread Dressing with Brussels Sprouts
Photo by Frances Janisch

Ingredients

  • 3 celery ribs
  • 4 tablespoon(s) unsalted butter
  • Kosher salt and freshly ground pepper
  • 1 tablespoon(s) plus 1 teaspoon baking powder
  • 3 cup(s) buttermilk
  • 1 small onion
  • 0.25 cup(s) sugar
  • + 15 more ingredients
    • 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
    • 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
    • 1 tablespoon(s) chopped sage
    • 1.5 stick(s) unsalted butter
    • 2 tablespoon(s) vegetable oil
    • 0.75 teaspoon(s) baking soda

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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