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Dressing with Brussels Sprouts and Butternut Squash

4.7(7)

by Ree Drummond·published 2015-02-03

Open original recipe

Side Dish

Servings

(16–20)

Total time

—

Calories / serving

303 kcal

Ingredients (29)

serves

1 batch Skillet Cornbread, recipe followscornbread
1/2 loaf French or Italian breadbread
1/2 loaf ciabatta or other crusty artisan brad
1 pound Brussels sprouts, halvedbrussels-sprout
1/2 butternut squash, peeled and cut into cubesbutternut-squash
Olive oil, for drizzlingolive-oil
4 tablespoons (1/2 stick) butterbutter
6 pieces bacon, cut into small piecesbacon
5 stalks celery, finely dicedcelery
4 carrots, finely dicedcarrot
1 large onion, choppedonion
6 cups low-sodium chicken broth, plus more if needed for moisteningchicken-broth
1/2 cup minced fresh parsleyparsley
1 tablespoon finely minced fresh rosemaryrosemary
1/2 teaspoon dried basilbasil
1/2 teaspoon dried thymethyme
Salt and freshly ground black peppersalt-and-pepper
Salt and freshly ground black peppersalt-and-pepper
1/2 cup chopped pecanspecan
1/4 cup dried cherriescherry
1 cup yellow cornmealcornmeal
1/2 cup all-purpose flourflour
1 tablespoon baking powderbaking-powder
1 teaspoon saltsalt
1 cup buttermilkbuttermilk
1/2 cup milkmilk
1 whole eggegg
1/2 teaspoon baking sodabaking-soda
1/4 cup plus 2 tablespoons shorteningshortening

Instructions (15 steps)

01On the day before cooking, cut the cornbread, French bread and ciabatta into 1-inch cubes. Spread them out on 2 baking sheets and let them dry for approximately 24 hours.
02Preheat the oven to 425 degrees F.
03Drizzle the Brussels sprouts and butternut squash with olive oil in a roasting pan and roast for 30 to 35 minutes.
04Meanwhile, warm up a large skillet over medium heat and add the butter and bacon pieces. When the bacon is cooked, add the celery, carrots and onions and cook until soft, 4 to 5 minutes. Pour in the chicken broth, then add the parsley, rosemary, basil, thyme, and some salt and pepper and stir until combined. Cook for a couple of minutes.
05Get the cooked sprouts and squash out of the oven and reduce the temperature to 375 degrees F.
06Place the dried bread cubes into a large bowl and mix them up a bit. Add the roasted Brussels sprouts, squash, pecans and dried cherries and mix.
07Gradually ladle the broth mixture into the bread, tossing lightly as you go. Add a little more salt and pepper, then toss around and taste to check the seasoning. If you like it more moist, splash in more broth until it reaches the consistency that you like.
08Pile the dressing into a large casserole dish and bake until golden brown on top, 20 to 25 minutes.
09Preheat the oven to 450 degrees F.
10Combine the cornmeal, flour, baking powder and salt in a bowl. Stir together.
11Measure the buttermilk and milk into a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir.
12Pour the milk mixture into the dry ingredients. Stir with a fork until combined.
13In a small bowl, melt 1/4 cup shortening in the microwave. Slowly add the melted shortening to the batter, stirring until just combined.
14In a cast-iron skillet, melt the remaining 2 tablespoons shortening over medium heat. Pour the batter into the hot skillet. (The batter should sizzle.) Spread to even out the surface. Cook on the stovetop for 1 minute, and then transfer to the oven and bake until golden brown, 20 to 25 minutes. The edges should be crispy!