Cornbread Dressing With Brussels Sprouts

Be the first to review
READY IN: 2hrs
Recipe by KathyP53

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!

Ingredients Nutrition


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

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a