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Roasted Vegetable Dressing for Cornbread Recipe

Roasted Vegetable Dressing for Cornbread Recipe

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Roasted Vegetable Dressing for Cornbread

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Ingredients:

Serving

1 (10 oz) bag white pearl onions
2 cups diagonal slices peeled carrots
2 cups diagonal slices peeled parsnips
2 cups cubes peeled rutabagas
2/3 cup olive oil, divided
1 lb cremini mushroom, stemmed, caps halved
6 garlic cloves, peeled
2 tsp dried thyme
2 tsp dried rosemary
1 1/2 tsp dried rubbed sage
6 cups cubed cornbread
3 large eggs, beaten to blend
3 tbsp unsalted butter, melted
1 1/2 cups low sodium chicken broth
1 3/4 cups buttermilk
5 large eggs
2 tbsp sugar
1 1/2 tsp coarse kosher salt
1 1/2 tsp baking powder
3/4 tsp baking soda
2 1/4 cups cornmeal
3 tbsp melted butter

Directions:

To make Dressing:.
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.
To make cornbread:.
Preheat oven to 400°F Generously butter 9×9×2-inch metal baking pan. Whisk buttermilk, eggs, sugar, salt, baking powder, and baking soda in large bowl until well blended. Whisk in cornmeal, then melted butter. Transfer batter to prepared pan.
Bake cornbread until top is golden brown and tester inserted into center comes out clean, about 23 minutes. Cool cornbread in pan on rack. DO AHEAD: Cornbread can be made 1 day ahead. Cool completely, cover, and store at room temperature.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	886.98 Kcal (3714 kJ)
Calories from fat	386.27 Kcal
		% Daily Value*
Total Fat	42.92g	66%
Cholesterol	252.75mg	84%
Sodium	1253.28mg	52%
Potassium	793.52mg	17%
Total Carbs	108.18g	36%
Sugars	27.96g	112%
Dietary Fiber	5.65g	23%
Protein	21.7g	43%
Vitamin C	8mg	13%
Vitamin A	0.1mg	3%
Iron	69.8mg	388%
Calcium	356.3mg	36%

Amount Per 100 g
Calories	225.26 Kcal (943 kJ)
Calories from fat	98.1 Kcal
		% Daily Value*
Total Fat	10.9g	66%
Cholesterol	64.19mg	84%
Sodium	318.28mg	52%
Potassium	201.52mg	17%
Total Carbs	27.47g	36%
Sugars	7.1g	112%
Dietary Fiber	1.43g	23%
Protein	5.51g	43%
Vitamin C	2mg	13%
Iron	17.7mg	388%
Calcium	90.5mg	36%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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