CORNBREAD DRESSING WITH ROASTED FALL VEGETABLES
Provided by Betty Rosbottom
Categories Mushroom Onion Vegetable Side Bake Thanksgiving High Fiber Stuffing/Dressing Cornmeal Root Vegetable Carrot Parsnip Fall Rutabaga Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 10 servings
Number Of Ingredients 14
Steps:
- Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 425°F. Cook onions in small saucepan of boiling water 2 minutes; drain. Cool slightly; trim and peel. Place onions, carrots, parsnips, and rutabagas in single layer on large rimmed baking sheet. Drizzle 1/3 cup oil over and sprinkle generously with salt and pepper; toss to coat. Place mushrooms and garlic on another rimmed baking sheet; drizzle with remaining 1/3 cup oil, sprinkle with salt and pepper, and toss to coat. Roast root vegetables until tender and brown around edges, stirring every 15 minutes, about 1 hour. Roast mushrooms and garlic until tender, stirring once, about 30 minutes. Place root vegetables and mushrooms in large bowl. Place garlic in small bowl; mash with fork until pureed. Add pureed garlic, thyme, rosemary, and sage to vegetables; toss to coat. Season to taste with salt and pepper. DO AHEAD: Vegetable mixture can be made 1 day ahead. Cool vegetables, cover, and chill. Bring mixture to room temperature before continuing.
- Place cornbread cubes on large rimmed baking sheet. Let bread cubes stand at room temperature to dry slightly, about 1 hour.
- Preheat oven to 375°F. Butter 13x9x2- inch oval baking dish. Add cornbread cubes to vegetables; toss to distribute evenly. Add eggs; toss to coat. Drizzle with melted butter; toss to coat. Add broth and stir to combine (mixture will be very moist). Transfer mixture to prepared dish.
- Bake dressing uncovered until lightly browned and crisp around edges, about 45 minutes.
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Suzon Roy
[email protected]This is the best cornbread dressing I have ever had! The roasted fall vegetables add so much flavor and the dressing is so moist and flavorful. I will definitely be making this again and again.
Kishore Veerass
[email protected]I made this dressing for my family last week and it was a huge success! Everyone loved the flavors and the texture was perfect. I will definitely be making this again.
ThankGod Okpan
[email protected]This dressing is a great way to use up leftover cornbread. I love the addition of roasted fall vegetables.
Kamran Rao kamran
[email protected]I made this dressing for my Thanksgiving dinner and it was a hit! Everyone loved the flavors and the texture was perfect. I will definitely be making this again next year.
Horn Bland
[email protected]This dressing was delicious! I loved the combination of sweet cornbread and savory vegetables. I will definitely be making this again.
Vivian Abraham
[email protected]This dressing was a bit too dry for my taste. I think I would add more broth next time.
Khristy
[email protected]I was skeptical about this recipe at first, but I am so glad I tried it! The dressing was delicious and the roasted fall vegetables added a nice touch. I will definitely be making this again.
Rameez Ali Rameez Ali
[email protected]This is the best cornbread dressing I have ever had! The roasted fall vegetables add so much flavor and the dressing is so moist and flavorful. I will definitely be making this again and again.
PhILLIp BReUeR
[email protected]I made this dressing for my family last week and it was a huge success! Everyone loved the flavors and the texture was perfect. I will definitely be making this again.
Lado Kakauridze
[email protected]This cornbread dressing with roasted fall vegetables was a hit at my Thanksgiving dinner! I loved the combination of sweet cornbread and savory vegetables, and the dressing was moist and flavorful. I will definitely be making this again next year.