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Cornbread Dressing with Roasted Fall Vegetables

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Cornbread Dressing with Roasted Fall Vegetables

Cornbread Dressing with Roasted Fall Vegetables

amanda

Equipment

  • - Electric Stand Mixer (with Paddle Attachment)

  • - Baking Dish (9x13 inches or equivalent size as needed for serving)

  • - Large Roasting Pan

  • - Cheese Grater (Fine or Medium Grain)

  • - Large Cutting Board and Knife Set

  • - Oven-Safe Pot (for making a stovetop cornbread alternative)

  • - Digital Kitchen Scale (Optional)

  • - Spatula

  • - Measuring Cups and Spoons

  • - Paper Towels or Kitchen Towel

Ingredients

  • 1 10-ounce bag pearl onions

  • 2 1/2 cups 1/2-inch-thick diagonal slices peeled carrots (about 3/4 pound)

  • 2 1/2 cups 1/2-inch-thick diagonal slices peeled parsnips (about 3/4 pound)

  • 2 cups 1/2-inch cubes peeled rutabagas (about 3/4 pound)

  • 2/3 cup olive oil, divided

  • 1 pound crimini (baby bella) mushrooms, stemmed, caps halved

  • 6 large garlic cloves, peeled

  • 2 teaspoons dried thyme

  • 2 teaspoons dried crushed rosemary

  • 1 1/2 teaspoons dried rubbed sage

  • 6 cups 1/2-inch cubes Cornbread for Dressing

  • 3 large eggs, beaten to blend

  • 3 tablespoons unsalted butter, melted

  • 1 1/2 cups low-salt chicken broth

Instructions

1

Instruction 1

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.
2

Instruction 2

Place cornbread cubes on large rimmed baking sheet. Let bread cubes stand at room temperature to dry slightly, about 1 hour.
3

Instruction 3

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.
4

Instruction 4

Bake dressing uncovered until lightly browned and crisp around edges, about 45 minutes.
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