Cornbread Dressing With Roasted Fall Vegetables Recipes

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ROASTED FALL VEGETABLES

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 0



Roasted Fall Vegetables image

Steps:

  • Toss 2 sliced portobello mushroom caps (gills scraped out), 2 chopped peeled sweet potatoes, 3 tablespoons olive oil, 4 quartered shallots, 2 smashed garlic cloves and 2 teaspoons fresh thyme; season with salt and pepper. Spread on a baking sheet and roast at 400 degrees F, stirring once or twice, until browned, 30 minutes. Toss with 2 tablespoons parsley and more olive oil.

CORNBREAD DRESSING WITH ROASTED FALL VEGETABLES

Provided by Betty Rosbottom

Categories     Mushroom     Onion     Vegetable     Side     Bake     Thanksgiving     High Fiber     Stuffing/Dressing     Cornmeal     Root Vegetable     Carrot     Parsnip     Fall     Rutabaga     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 10 servings

Number Of Ingredients 14



Cornbread Dressing with Roasted Fall Vegetables image

Steps:

  • Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 425°F. Cook onions in small saucepan of boiling water 2 minutes; drain. Cool slightly; trim and peel. Place onions, carrots, parsnips, and rutabagas in single layer on large rimmed baking sheet. Drizzle 1/3 cup oil over and sprinkle generously with salt and pepper; toss to coat. Place mushrooms and garlic on another rimmed baking sheet; drizzle with remaining 1/3 cup oil, sprinkle with salt and pepper, and toss to coat. Roast root vegetables until tender and brown around edges, stirring every 15 minutes, about 1 hour. Roast mushrooms and garlic until tender, stirring once, about 30 minutes. Place root vegetables and mushrooms in large bowl. Place garlic in small bowl; mash with fork until pureed. Add pureed garlic, thyme, rosemary, and sage to vegetables; toss to coat. Season to taste with salt and pepper. DO AHEAD: Vegetable mixture can be made 1 day ahead. Cool vegetables, cover, and chill. Bring mixture to room temperature before continuing.
  • Place cornbread cubes on large rimmed baking sheet. Let bread cubes stand at room temperature to dry slightly, about 1 hour.
  • Preheat oven to 375°F. Butter 13x9x2- inch oval baking dish. Add cornbread cubes to vegetables; toss to distribute evenly. Add eggs; toss to coat. Drizzle with melted butter; toss to coat. Add broth and stir to combine (mixture will be very moist). Transfer mixture to prepared dish.
  • Bake dressing uncovered until lightly browned and crisp around edges, about 45 minutes.

1 10-ounce bag pearl onions
2 1/2 cups 1/2-inch-thick diagonal slices peeled carrots (about 3/4 pound)
2 1/2 cups 1/2-inch-thick diagonal slices peeled parsnips (about 3/4 pound)
2 cups 1/2-inch cubes peeled rutabagas (about 3/4 pound)
2/3 cup olive oil, divided
1 pound crimini (baby bella) mushrooms, stemmed, caps halved
6 large garlic cloves, peeled
2 teaspoons dried thyme
2 teaspoons dried crushed rosemary
1 1/2 teaspoons dried rubbed sage
6 cups 1/2-inch cubes Cornbread for Dressing
3 large eggs, beaten to blend
3 tablespoons unsalted butter, melted
1 1/2 cups low-salt chicken broth

GRANDMA'S CORN BREAD DRESSING

My grandmother often made this for my family at holidays and also just with good homemade meals. I hope you enjoy it as much as I have!

Provided by Amy

Categories     Side Dish     Stuffing and Dressing Recipes     Cornbread Stuffing and Dressing Recipes

Time 1h15m

Yield 6

Number Of Ingredients 8



Grandma's Corn Bread Dressing image

Steps:

  • Prepare the dry corn bread mix according to package directions. Cool and crumble.
  • Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking dish.
  • In a large skillet over medium heat, melt the butter and saute the celery and onion until soft.
  • In a large bowl, combine the celery, onions, 3 cups crumbled corn bread, eggs, chicken stock, sage and salt and pepper to taste; mix well.
  • Place into prepared dish and bake at 350 degrees F (175 degrees C) for 30 minutes.

Nutrition Facts : Calories 362.8 calories, Carbohydrate 52.8 g, Cholesterol 75.8 mg, Fat 13 g, Fiber 1.2 g, Protein 8.8 g, SaturatedFat 4.6 g, Sodium 1582.3 mg, Sugar 9.5 g

1 (16 ounce) package dry corn bread mix
2 tablespoons butter
½ cup chopped celery
1 small onion
2 eggs, beaten
2 cups chicken stock
2 tablespoons dried sage
salt and pepper to taste

GARDEN VEGETABLE CORNBREAD

When I was a kid, my parents would make cornbread for my siblings and me. We would slather butter and maple syrup over the warm bread-it was delicious. Today I experiment a lot with recipes, just as my grandma and mom did, and that's how my version of their easy cornbread recipe was born! -Kim Moyes, Kenosha, Wisconsin

Provided by Taste of Home

Time 40m

Yield 9 servings.

Number Of Ingredients 11



Garden Vegetable Cornbread image

Steps:

  • Preheat oven to 400°. Whisk together the first 5 ingredients. In another bowl, whisk eggs, milk and honey until blended. Add to cornmeal mixture; stir just until moistened. Fold in carrots and peppers., Transfer to a greased 8-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Serve warm.

Nutrition Facts : Calories 149 calories, Fat 2g fat (1g saturated fat), Cholesterol 44mg cholesterol, Sodium 367mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges

1 cup yellow cornmeal
3/4 cup whole wheat flour
2-1/2 teaspoons baking powder
2 teaspoons minced fresh chives
3/4 teaspoon salt
2 large eggs, room temperature
1 cup 2% milk
2 tablespoons honey
3/4 cup shredded carrots (about 1-1/2 carrots)
1/4 cup finely chopped sweet red pepper
1/4 cup finely chopped seeded fresh poblano pepper

ROASTED FALL VEGETABLES

With just salt, pepper, a bit of oil and garlic, and a hot oven, nearly every vegetable becomes sublime.

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Fall Recipes     Butternut Squash Recipes

Time 1h20m

Yield Makes about 12 cups

Number Of Ingredients 7



Roasted Fall Vegetables image

Steps:

  • Preheat oven to 450 degrees. Divide vegetables and garlic between two rimmed baking sheets (or line with parchment paper, if desired, for easy cleanup); dividing evenly, toss with oil, 2 teaspoons coarse salt, and 1/4 teaspoon pepper.
  • Roast until vegetables are tender and beginning to brown, 40 to 50 minutes, tossing them and rotating sheets from top to bottom halfway through. Serve hot or at room temperature.

2 pounds (about 1 medium) butternut squash, peeled, seeded, and cut into 1 1/2-inch pieces
2 pounds red new potatoes (12 to 14), well scrubbed and quartered
1 pound medium red onions (about 2 to 3), peeled and quartered
1 pound carrots (6 to 8 medium), halved lengthwise, if thick, and cut into 1 1/2-inch lengths
4 to 6 garlic cloves, peeled and smashed
3 tablespoons olive oil
Coarse salt and ground pepper

JERK ROASTED TURKEY WITH CORNBREAD-ANDOUILLE DRESSING

Provided by Food Network

Categories     main-dish

Time 4h25m

Yield 8 servings of turkey and 2 1/2 cups of dressing

Number Of Ingredients 16



Jerk Roasted Turkey with Cornbread-Andouille Dressing image

Steps:

  • Rub the jerk sauce evenly over the outside and inside of the turkey. Place the turkey breast-side down in a 2-gallon heavy-duty resealable plastic bag. Squeeze out as much air as possible and seal the bag. Refrigerate and marinate for 24 to 48 hours, turning occasionally.
  • Position the oven rack near the bottom of the oven and preheat to 350˚ F. Remove the turkey from the plastic bag. Wipe off the jerk sauce inside and out, pat the turkey dry, and season generously inside and out with salt and pepper. Loosely pack the Cornbread-Andouille Dressing into the cavity. Pull back the skin over the breast and rub some butter under the skin. Rub the outside of the turkey with more butter, and sprinkle with salt and pepper. Truss the turkey if desired, and place breast-side up in a large roasting pan at least 2 inches deep.
  • Lower the oven temperature to 325˚ F and roast the turkey, basting frequently with the pan juices, until a meat thermometer registers 165˚ F, 3 to 3 1/2 hours; when the skin is golden brown, cover with foil to prevent over-browning. Remove the turkey from the oven and put it on a warmed platter. Cover loosely and let rest for 30 minutes before carving.
  • In a large skillet, melt the butter over medium heat, then add the sausage and cook about 2 minutes. Add the onion, celery and bell pepper and saute until the vegetables are tender but not browned, about 2 minutes. Remove from the heat and cool for 5 minutes.
  • In a large bowl, combine the cornbread cubes, poultry seasoning, thyme and salt and pepper. Stir in the cooled sausage mixture and egg.
  • Add the stock, a little at a time or as needed, until the mixture becomes moist but not wet. Cover with plastic wrap and refrigerate until ready to use.

2 cups store-bought jerk sauce
1 10- to 12-pound turkey, giblets removed
Salt and freshly ground black pepper, to taste
Cornbread-Andouille Dressing (recipe follows)
1 cup unsalted butter or margarine, at room temperature
2 tablespoons unsalted butter, margarine or olive oil
1 cup 1/4-inch-diced turkey andouille sausage or smoked ham
1/2 cup finely diced onion
1/4 cup finely diced celery, including some leaves
1/2 cup finely diced red or green bell pepper
1 1/2 cups stale homemade or store-bought cornbread, cut into 1-inch cubes
2 teaspoons poultry seasoning or Bell's Seasoning
1 teaspoon finely chopped fresh thyme leaves or 1/2 teaspoon dried
Salt and freshly ground black pepper, to taste
1 large egg, slightly beaten
1 cup chicken stock or broth, as needed

CORNBREAD VEGGIE BAKE

Take advantage of convenience items in this simple side dish that's only pennies a serving-and a great addition to any meal.

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 6



Cornbread Veggie Bake image

Steps:

  • In a large bowl, combine the soup, 2/3 cup milk and vegetables. Transfer to a greased 11x7-in. baking dish. In a large bowl, combine the cornbread mix, egg and remaining milk just until blended. Carefully spread over vegetable mixture., Sprinkle with onions (pan will be full). Bake at 350° for 25-30 minutes or until lightly browned and a toothpick inserted in the center comes out clean.

Nutrition Facts : Calories 307 calories, Fat 12g fat (4g saturated fat), Cholesterol 52mg cholesterol, Sodium 789mg sodium, Carbohydrate 44g carbohydrate (13g sugars, Fiber 3g fiber), Protein 7g protein.

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup milk, divided
1-1/2 cups frozen mixed vegetables, thawed
1 package (8-1/2 ounces) cornbread/muffin mix
1large egg, lightly beaten
2/3 cup french-fried onions

CORNBREAD DRESSING

This crisp, rich and buttery dressing is excellent as a side dish for dinner on Thanksgiving and as leftovers the next day. Aromatics and a mix of fresh and dried herbs give it a deep savoriness. The sausage brings a flavor of its own, but you can leave it out for a vegetarian-friendly alternative. The accompanying cornbread recipe yields a result firm enough to soak up the stock and buttermilk without it turning to a pudding, but you can also use store-bought cornbread or a boxed mix. If you do, just crumble the baked cornbread and spread it out on a sheet pan in an even layer to dry for at least 4 hours and up to 12 hours before mixing it with the rest of the dressing ingredients.

Provided by Yewande Komolafe

Categories     stuffing and dressing, side dish

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 14



Cornbread Dressing image

Steps:

  • Heat oven to 375 degrees. Butter a 9-by-13-inch baking dish.
  • Heat a large skillet over medium and pour in the oil. Add the sausage and cook, using a wooden spoon to break it into small pieces, until the meat is cooked through and no longer pink, about 8 minutes. Transfer the cooked sausage to a plate, keeping any fat in the skillet. Add a few additional tablespoons oil if needed to evenly coat the bottom.
  • Add the onion and celery to the skillet. Cook over medium heat, stirring occasionally, until softened, about 6 minutes. Add the garlic, thyme, oregano, fennel seeds and sage, and cook until fragrant, about 1 minute. Return the cooked sausage to the skillet and stir to incorporate. Season to taste with salt and pepper. Transfer the mixture to a large bowl, add the cornbread pieces and toss to combine. Pour in the stock and buttermilk, and stir until well mixed. Taste and adjust seasoning with salt and pepper if necessary.
  • Transfer the cornbread mixture to your prepared dish and spread evenly. Drizzle the melted butter over the top. Cover the dish with foil and bake until heated through, 30 to 35 minutes. Raise the oven temperature to 400 degrees, remove the foil and bake until the surface is golden brown in spots, 15 to 20 minutes. Cool for at least 10 minutes before serving warm.

3 tablespoons unsalted butter, melted, plus more for the pan
1 tablespoon neutral oil, such as grapeseed or canola, plus more if needed
1 pound loose pork sausage
1 large yellow onion, very finely chopped (2 cups)
4 celery ribs, very finely chopped (2 cups)
4 garlic cloves, minced
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon fennel seeds
2 tablespoons chopped fresh sage (from 10 large leaves)
Salt and pepper
1 recipe cornbread for dressing, broken into 1-inch pieces, or 10 cups loosely packed cornbread
1 1/2 cups chicken, turkey or vegetable stock
1 cup buttermilk, preferably full-fat

ROASTED VEGETABLE DRESSING FOR CORNBREAD

Two recipes from Epicurious merged into one. Posting here for safe keeping to make this week sometime.

Provided by Wendys Kitchen

Categories     One Dish Meal

Time 1h55m

Yield 10 serving(s)

Number Of Ingredients 22



Roasted Vegetable Dressing for Cornbread image

Steps:

  • To make Dressing:.
  • Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 425°F Cook onions in small saucepan of boiling water 2 minutes; drain. Cool slightly; trim and peel. Place onions, carrots, parsnips, and rutabagas in single layer on large rimmed baking sheet. Drizzle 1/3 cup oil over and sprinkle generously with salt and pepper; toss to coat. Place mushrooms and garlic on another rimmed baking sheet; drizzle with remaining 1/3 cup oil, sprinkle with salt and pepper, and toss to coat. Roast root vegetables until tender and brown around edges, stirring every 15 minutes, about 1 hour. Roast mushrooms and garlic until tender, stirring once, about 30 minutes. Place root vegetables and mushrooms in large bowl. Place garlic in small bowl; mash with fork until pureed. Add pureed garlic, thyme, rosemary, and sage to vegetables; toss to coat. Season to taste with salt and pepper. DO AHEAD: Vegetable mixture can be made 1 day ahead. Cool vegetables, cover, and chill. Bring mixture to room temperature before continuing.
  • Place cornbread cubes on large rimmed baking sheet. Let bread cubes stand at room temperature to dry slightly, about 1 hour.
  • Preheat oven to 375°F Butter 13x9x2- inch oval baking dish. Add cornbread cubes to vegetables; toss to distribute evenly. Add eggs; toss to coat. Drizzle with melted butter; toss to coat. Add broth and stir to combine (mixture will be very moist). Transfer mixture to prepared dish.
  • Bake dressing uncovered until lightly browned and crisp around edges, about 45 minutes.
  • To make cornbread:.
  • Preheat oven to 400°F Generously butter 9×9×2-inch metal baking pan. Whisk buttermilk, eggs, sugar, salt, baking powder, and baking soda in large bowl until well blended. Whisk in cornmeal, then melted butter. Transfer batter to prepared pan.
  • Bake cornbread until top is golden brown and tester inserted into center comes out clean, about 23 minutes. Cool cornbread in pan on rack. DO AHEAD: Cornbread can be made 1 day ahead. Cool completely, cover, and store at room temperature.

Nutrition Facts : Calories 444.5, Fat 27.1, SaturatedFat 8.1, Cholesterol 168.8, Sodium 594.3, Carbohydrate 41.7, Fiber 5.8, Sugar 11, Protein 12

1 (10 ounce) bag white pearl onions
2 cups diagonal slices peeled carrots
2 cups diagonal slices peeled parsnips
2 cups cubes peeled rutabagas
2/3 cup olive oil, divided
1 lb cremini mushroom, stemmed, caps halved
6 garlic cloves, peeled
2 teaspoons dried thyme
2 teaspoons dried rosemary
1 1/2 teaspoons dried rubbed sage
6 cups cubed cornbread
3 large eggs, beaten to blend
3 tablespoons unsalted butter, melted
1 1/2 cups low sodium chicken broth
1 3/4 cups buttermilk
5 large eggs
2 tablespoons sugar
1 1/2 teaspoons coarse kosher salt
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
2 1/4 cups cornmeal
3 tablespoons melted butter

OLD FASHIONED CORNBREAD DRESSING

This recipe was given to me by a friend in 1960. The recipe was her mother's. I have made it every Thanksgiving since. It always gets rave reviews.

Provided by b4uc1or2

Categories     Breads

Time 2h

Yield 12 serving(s)

Number Of Ingredients 11



Old Fashioned Cornbread Dressing image

Steps:

  • Note:.
  • If using cornbread mix such as Jiffy, make sure there is no sugar in the mix. It will ruin your dressing. I make my own cornbread.
  • I buy canned bisquits and bake them.
  • The amount of stock is approximately You may need to add more. The uncooked dressing should be very moist, (almost runny).
  • In a very large bowl soak cornbread and biscuits in stock.
  • Cook in l l/3 cup hot fat, chopped onion, green onion and celery.
  • Add vegetables to cornbread mixture.
  • Add eggs and seasonings to cornbread mixture.
  • Mix well.
  • Bake in a shallow uncovered pan in 325 deg. oven for 1 hour.

Nutrition Facts : Calories 38.7, Fat 1.7, SaturatedFat 0.5, Cholesterol 70.5, Sodium 419, Carbohydrate 3.5, Fiber 0.7, Sugar 1.5, Protein 2.5

6 cups cornbread (broken)
4 cups biscuits (broken)
2 cups onions (chopped)
2 green onions (chopped, including green)
1 cup celery (chopped)
4 eggs (well beaten)
2 teaspoons salt
1 teaspoon pepper
1 teaspoon poultry seasoning
1 teaspoon sage (or to taste, I like a lot more)
8 cups stock (from giblets, or milk or water)

ROASTED FALL VEGETABLES

This is quick, easy and delicious. It is easily doubled and tripled for large families and guests.

Provided by GEMINI00

Categories     Side Dish     Vegetables

Time 1h15m

Yield 2

Number Of Ingredients 6



Roasted Fall Vegetables image

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Place the beets and turnip in a 9x9 inch baking dish. Cut an X in the root end of the onions and place them in the dish. Drizzle the olive oil over the vegetables and add the rosemary and salt. Stir to coat the vegetables with oil.
  • Bake in preheated oven for 1 hour, or until the vegetables are golden brown and tender. Serve hot.

Nutrition Facts : Calories 368.4 calories, Carbohydrate 30.2 g, Fat 27.3 g, Fiber 4.2 g, Protein 3.7 g, SaturatedFat 3.8 g, Sodium 118.6 mg, Sugar 15.1 g

3 medium beets, peeled and cut into 1 inch cubes
1 large turnip, peeled and cubed
1 cup pearl onions, peeled
¼ cup olive oil
½ teaspoon dried rosemary
salt to taste

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  • Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 425°F. Cook onions in small saucepan of boiling water 2 minutes; drain. Cool slightly; trim and peel. Place onions, carrots, parsnips, and rutabagas in single layer on large rimmed baking sheet. Drizzle 1/3 cup oil over and sprinkle generously with salt and pepper; toss to coat. Place mushrooms and garlic on another rimmed baking sheet; drizzle with remaining 1/3 cup oil, sprinkle with salt and pepper, and toss to coat. Roast root vegetables until tender and brown around edges, stirring every 15 minutes, about 1 hour. Roast mushrooms and garlic until tender, stirring once, about 30 minutes. Place root vegetables and mushrooms in large bowl. Place garlic in small bowl; mash with fork until pureed. Add pureed garlic, thyme, rosemary, and sage to vegetables; toss to coat. Season to taste with salt and pepper. DO AHEAD: Vegetable mixture can be made 1 day ahead. Cool vegetables, cover, and chill. Bring mixture to r
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From themom100.com


34 RECIPES THAT CELEBRATE FALL VEGETABLES - SIMPLY RECIPES
Harvest Salad with Miso-Maple Roasted Butternut Squash. Sabrina Modelle. This is a bright and filling salad that calls for a few fall favorites: butternut squash, arugula, maple syrup, apples, and cranberries. It’s the best desk lunch or an …
From simplyrecipes.com


CLASSIC CORNBREAD DRESSING - SWANKY RECIPES
Preheat oven to 370 degrees F. Grease an 8 x 8-inch casserole dish with foil. Spray with cooking spray or butter; set aside. In a large bowl, mix together cornmeal, all-purpose flour, salt, baking soda, baking powder, and sugar. In a medium bowl, whisk eggs.
From swankyrecipes.com


VEGETABLE CASSEROLE WITH CORNBREAD DRESSING RECIPE - BAKER …
FILLING 2 tb Butter, soy margarine or Canola oil 1 md Onion, finely chopped 3 Cloves garlic, minced 2 lg Tomatoes, finely chopped 1/2 c Water 1 md Potato, chopped into 1-in. Cubes 1 md Sweet potato, chopped into 1-inch cubes 1 c Green beans, cut into 1″ pcs 1 c Broccoli or cauliflower Florets chopped into 1″ pcs Salt and pepper to taste 1/2 c Frozen peas, thawed
From bakerrecipes.com


CORNBREAD DRESSING WITH ROASTED FALL VEGETABLES | THANKSGIVING ...
Oct 24, 2014 - Cornbread Dressing with Roasted Fall Vegetables | Thanksgiving
From pinterest.ca


ROASTED FALL VEGETABLES | CANADIAN LIVING
Add vegetables to bowl. Halve shallots; add to bowl. Add rosemary, oil, salt and pepper; toss to coat. Cover and refrigerate for 8 hours. (Make-ahead: Refrigerate for up to 24 hours.) Spread on large rimmed baking sheet. Roast in 400°F (200°C) oven until tender and browned, about 1 hour.
From canadianliving.com


CORNBREAD DRESSING WITH ROASTED ROOT VEGETABLES | VALLEY FLORA
Place cornbread cubes on large rimmed baking sheet. Let bread cubes stand at room temperature to dry slightly, about 1 hour. Preheat oven to 375°F. Butter 13x9x2- inch oval baking dish. Add cornbread cubes to vegetables; toss to distribute evenly. Add eggs; toss to coat. Drizzle with melted butter; toss to coat.
From valleyflorafarm.com


10 BEST CORN BREAD WITH VEGETABLES RECIPES - YUMMLY
baking soda, vegetable oil, cream-style corn, baking powder, flour and 7 more Corn Bread Stuffing The Wine Lover's Kitchen corn bread, fresh thyme, black pepper, toasted pine nuts, butter and 5 more
From yummly.com


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