woensdag 19 november 2008

Corn Bread Dressing With Brussel Sprouts

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 turkey broth
fresh ground black pepper
2 lbs Brussels sprouts, halved

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.

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