Cornbread Dressing with Roasted Fall Vegetables

Ingredients for Cornbread Dressing with Roasted Fall Vegetables

• 1 275g bag pearl onions

• 325g 1/2-inch-thick diagonal slices peeled carrots (about 350g )

• 375g 1/2-inch-thick diagonal slices peeled parsnips (about 350g )

• 300g 1/2-inch cubes peeled rutabagas (about 350g )

• 160ml olive oil, divided

• 450g crimini (baby bella) mushrooms, stemmed, caps halved

• 6 large garlic cloves, peeled

• 2 cuillères à café de thym séché

• 2 teaspoons dried crushed rosemary

• 1 1/2 teaspoons dried rubbed sage

• 1450ml 1/2-inch cubes Cornbread for Dressing

• 3 gros œufs, battus pour mélanger

• 3 cuillères à soupe de beurre non salé, fondu

• 350ml de bouillon de poulet à faible teneur en sel

Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 218°C. 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 80ml oil over and sprinkle generously with salt and pepper; toss to coat. Place mushrooms and garlic on another rimmed baking sheet; drizzle with remaining 80ml 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 191°C. 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.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.