Corn Bread Dressing Terrine With Bacon and Sage
- Reviews 2
Ready In: 1 hr 55 mins
Serves: 8
Ingredients
For the Cornbread
- 2 large eggs
- 3⁄4 cup buttermilk
- 3⁄4 teaspoon baking powder
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon baking soda
- 1 cup yellow cornmeal (or white)
- 4 teaspoons vegetable oil
For the Dressing
- 6 tablespoons unsalted butter (3/4 stick)
- 1 cup chopped onion
- 3⁄4 cup chopped celery
- 4 cups corn breadcrumbs
- 4 cups fine fresh breadcrumbs
- 10 slices bacon, cooked until crisp and crumbled
- 1 1⁄2 teaspoons dried sage, crumbled
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon fresh ground pepper
- 6 large eggs, beaten to blend
- 1 cup chicken stock or 1 cup canned chicken broth
- fresh sage leaf (optional garnish)
Directions
- For Corn Bread.
- Preheat oven to 450 degrees.
- Whisk eggs and buttermilk in medium bowl to blend.
- Mix in baking powder, salt and baking soda; stir in cornmeal.
- Heat oil in heavy 9-inch skillet (preferably cast iron) over high heat.
- Pour oil into cornmeal batter and mix well.
- Pour batter back into skillet and bake until firm to touch, about 25 minutes (cornbread will be flat).
- Run small sharp knife around pan sides to loosen.
- Turn bread out onto plate and cool completely.
- Tear cornbread into pieces and then blend to fine crumbs in processor in batches.
- (Can be prepared 1 day ahead. Store airtight at room temperature.).
- For Cornbread Terrine.
- Position rack in center of oven and preheat to 350 degrees.
- Butter 13x4x2 1/2 -inch rectangular pan; line bottom and sides with parchment paper, extending 2 inches over along long sides. Butter parchment.
- Melt 6 tablespoons butter in heavy large skillet over medium-high heat.
- Add onion and celery and saute until soft, about 8 minutes.
- Mix corn bread crumbs and bread crumbs in large bowl.
- Add onion mixture, 6 crumbled bacon slices, dried sage, salt and pepper.
- Mix in beaten eggs and stock; taste and adjust seasoning, if necessary.
- Transfer mixture to prepared pan;smooth top.
- Bake until top forms golden brown crust, about 40 minutes.
- Run small sharp knife around pan sides to loosen.
- Unmold onto platter and peel off parchment.
- Sprinkle remaining 4 crumbled bacon slices over.
- Garnish with fresh sage leaves if desired; serve warm.
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