Monday, November 17, 2014

Flavorful Dressing!

Can you believe Thanksgiving is only a week away? I can't! I'm looking forward to turkey, dressing, roasted veggies, and all that good stuff that goes along with the most thankful day of the year. As you can see, my holiday appetite got ahead of me and I decided to make this delicious dressing ahead of time. Now you can enjoy it at your Thanksgiving feast.

A side note on the dressing:

I like to make my dressing outside of the turkey to prevent the turkey from not cooking properly and the avoid the risk of raw meat contamination. (I'm weird about my raw meat.) I found the addition of mushrooms and apples to an adapted version of my favorite dressing recipe to be delicious. And as for the name, it's dressing. Stuffing is for pillows and Teddy bears.

Mushroom Cornbread Dressing
For the corn muffins:
2 cups cornmeal
2 tsp baking powder
1 tsp baking soda
½ tsp salt
1 ¾ cups buttermilk
¼ cup oil
2 eggs

For the dressing:
6 slices sandwich bread
2 tsp dried sage
2 tsp dried thyme
2- 14.5 oz containers chicken broth
2 eggs
12 ounces white mushrooms, chopped
1 large onion, chopped
2 apples, peeled and chopped
5 green onions, tops and bottoms removed and thinly sliced

To make the corn muffins, preheat the oven to 350 degrees and oil a 12 hole muffin pan. Mix together all the dry ingredients. In a separate bowl, whisk the wet. Mix the wet and dry ingredients together. Divide the batter between the muffin holes and bake for 18 minutes until a toothpick comes out clean. Let the muffins cool and then cut up into cubes.

To toast the breads, lay the sliced bread and corn muffins out on a baking pan and toast until nice and crispy, about 12 minutes. Flip it over halfway through the baking time to evenly toast. Allow the toasted bread to cool and then crumble it all in a large bowl.

Heat a skillet over medium heat with a little oil in the bottom. Sauté the onions until golden, about 5-7 minutes. Remove the ovens from the skillet to the bowl with the bread and cornbread crumbs. Wash and dry the mushrooms and add them to the skillet. Cook for about 5 minutes over medium heat until they are tender and lightly brown.

Add the sliced green onions, thyme, sage, mushrooms, apples, and eggs to the bread crumb mixture. Mix thoroughly and then spread out onto a deep 9”x13” baking dish. Pour the broth evenly over the top. Bake uncovered for 40 minutes.

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