Cornbread Dressing With Brussels Sprouts Recipe

Name: Cornbread Dressing With Brussels Sprouts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 prepared cornbread (use your favorite recipe or Jiffy Cornbread Mix); 4 tablespoons unsalted butter (plus more for greasing the pans); 2 tablespoons extra virgin olive oil; 3 celery ribs, finely diced; 1 carrot, finely diced; 1 small onion, finely chopped; 1/2 lb thinly sliced prosciutto, finely chopped; 1 tablespoon chopped sage; 2 cups dry white wine; 3 large eggs; 2 cups chicken broth or 2 cups turkey broth; salt; fresh ground black pepper; 2 lbs Brussels sprouts, halved

Servings: persons

1 prepared cornbread (use your favorite recipe or Jiffy Cornbread Mix)
4 tablespoons unsalted butter (plus more for greasing the pans)
2 tablespoons extra virgin olive oil
3 celery ribs, finely diced
1 carrot, finely diced
1 small onion, finely chopped
1/2 lb thinly sliced prosciutto, finely chopped
1 tablespoon chopped sage
2 cups dry white wine
3 large eggs
2 cups chicken broth or 2 cups turkey broth
salt
fresh ground black pepper
2 lbs Brussels sprouts, halved

1
["Preheat oven to 375 degrees.", "Generously butter two 9X13"" metal baking pans.", "In a large skillet, melt 2 tbsp of the butter in 1 tablespoons of the olive oil. Add the celery, carrot, and onion and cook over moderate heat, stirring occasionally, until softened, 10 minutes. Add the prociutto and sage and cook until the prociutto starts to crisp, about 8 minutes. Stir in 1/2 cup of the white wine, let cool slightly.", "Crumble the corn bread into a bowl in small chunks. In another bowl, whisk the eggs with the broth, then pour over the corn bread. Add the prociutto mixture, season with salt and pepper and toss. Spread the dressing in the prepared pans.", "Wipe out the skillet and melt the remaining 2 tablespoons of butter and 1 tablespoons of olive oil. Add the brussel sprouts and cook over moderate heat, stirring occasionally, until they begin to brown, about 10 minutes. Add the remaining 1/2 cup of white wine and cook for 5 minutes. Season with salt and pepper.", "Tuck the brussel sprouts into the dressing. Cover and bake for 20 minutes. Uncover and bake for 10 minutes longer, or until crisp on top. Serve hot."]

522

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 prepared cornbread (use your favorite recipe or Jiffy Cornbread Mix), 4 tablespoons unsalted butter (plus more for greasing the pans), 2 tablespoons extra virgin olive oil, 3 celery ribs, finely diced, and more.

Yes, Cornbread Dressing With Brussels Sprouts falls under the Soups & Stews category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cornbread Dressing With Brussels Sprouts

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