Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Cornbread Dressing With Brussels Sprouts Recipe
    Lost? Site Map

    Cornbread Dressing With Brussels Sprouts

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    1 hrs

    1 hrs

    KathyP53's Note:

    O.K., I am NOT a brussel sprouts fan...taste like bitter cabbage to me, BUT I've recently enjoyed them in a couple of casseroles where they were tender, actually flavorful, and NOT bitter at all. I'm going to make this for Thanksgiving. My favorite holiday food is dressing and I'm thinking the brussel sprouts may make this dressing something special. Let me know if you agree!

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 375 degrees.
    2. 2
      Generously butter two 9X13" metal baking pans.
    3. 3
      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.
    4. 4
      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.
    5. 5
      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.
    6. 6
      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.

    Browse Our Top Vegetable Recipes

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Cornbread Dressing With Brussels Sprouts

    Serving Size: 1 (196 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 144.8
     
    Calories from Fat 71
    49%
    Total Fat 7.9 g
    12%
    Saturated Fat 3.2 g
    16%
    Cholesterol 63.0 mg
    21%
    Sodium 174.8 mg
    7%
    Total Carbohydrate 8.1 g
    2%
    Dietary Fiber 2.4 g
    9%
    Sugars 2.5 g
    10%
    Protein 4.5 g
    9%

    The following items or measurements are not included:

    cornbread

    prosciutto

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites