Name: Cornbread Dressing with Roasted Fall Vegetables
Yield: Makes 10 servings
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

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Cornbread Dressing with Roasted Fall VegetablesCon Poulos

Roasted carrots, parsnips, and rutabagas add great depth of flavor.

Recipe information

Yield
Makes 10 servings

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

Preparation

Step 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.
Step 2
Place cornbread cubes on large rimmed baking sheet. Let bread cubes stand at room temperature to dry slightly, about 1 hour.
Step 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.
Step 4
Bake dressing uncovered until lightly browned and crisp around edges, about 45 minutes.

TagsStuffing American Carrot Root Vegetable Vegetable Parsnip Rutabaga Crimini Mushroom Mushroom Sage Herbs & Spices Side Dinner Nut Free Roast Thanksgiving Fall Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Recipe notes