烤胡萝卜、防风草和芜菁甘蓝添加好了depth of flavor.
Ingredients
Makes 10 servings
Step 1
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.
Step 2
Place cornbread cubes on large rimmed baking sheet. Let bread cubes stand at room temperature to dry slightly, about 1 hour.
Step 3
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.
Step 4
Bake dressing uncovered until lightly browned and crisp around edges, about 45 minutes.
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Reviews (22)
Back to TopThis is one of my favorite dishes I make every Thanksgiving. The first couple of years I made the dish with the cornbread but it was really dry. I think that a great chef could get it perfect but I only cook once in a while. For the past two years I've left out the cornbread and just work with the veggies. It's still a huge hit with my 50+ family Thanksgiving dinner.
asjones7
Santa Cruz, CA
11/22/2017
我做了这道菜连续四年。first year I must have made it really well because the compliments caused me to try it again. The second and third years came out pretty dry and I think its because the amount of cornbread. Even though the dish was dry the flavors of the veggies work so well I didn't want to give up on the recipe. This year I decided to just do the veggies and leave out the cornbread & eggs portion. The veggies were perfect and they were always my favorite part of the dish. I look forward to when rutabega's are in season so that I can make the veggies part of this dish.
asjones7
Santa Cruz, CA
11/29/2015
I make this recipe every year. I get lots of compliments.
ASJones7
11/20/2011
I concur with prior reviewer - I added vegetable stock and toasted the cornbread. I also think that it would have been better not combined - leave vegetables larger and serve cornbread with it. It was very tasty.
Anonymous
Vienna, VA
12/19/2010
roasted pecans would be a nice addition
outlookmike
Allen, TX
11/25/2009
Made this two years ago , was a mess. Last year roasted the veggies in heavy pot in oven (diced up) w/ a little EVO,salt & pepper, the night before. then used bakery cornbread and mixed w/ some stock, came out amazing going to make it this year again.
david444
los angeles, ca
11/16/2009
Lat year I made a roasted veg similiar to this, but used vegetable stock and just about 2T olive oil to saute onions, celery, and some carrots. I did roast the veggies according to density for different roasting times. I used a little balsamic vinegar for a better depth of flavor. The dressing should be just moist enough to stay together when you grab a handful. Enjoy
cwbbkg
culver city, ca
11/25/2008
I made this last year for T-Day. It was tasty, but not significantly better than other stuffings. The veggies didn't stand out as much as I had hoped. It was pretty labor intensive to make, so I had high expectations for it. All in all, the pay-off wasn't worth the extra work involved. Making a basic oyster stuffing this year.
Anonymous
Taos NM
11/22/2008
OK, I admit. As is, I am sure the recipe would be dry, but with the changes we made, it was fantastic. 1. add some vegetable stock to the vegetables. 2. Toast the cornbread in the oven drizzled with rosemary infused olive oil, then cover the vegetables with the cubes like a crust. Nice and crispy on the top, with veggies everywhere. 3. use cippolini instead of pearl onions. Also, one reviewer talks about roasting times being tricky. Forget trying to guess... roast the veggies separately and mix them together at the end. Just add a little extra seasoning.
tsan
Berkeley
11/16/2008
DRY. Extremely dry- lonely veggies and not a so so cornbread. Compared to other recipes, it uses less than 1/4 the of liquid, and the liquids are boring Cutting veggies into equal sizes so they cook evenly is tricky- you'll have some waste. Be warned.
Anonymous
Long Beach, CA
1/7/2008
This recipe was delicious. I used store bought corn- bread mix to save time. The sweetness of the cornbread (Marie Calendars) was a wonderful complement to the earthiness of the veggies. Based on earlier reviews, perhaps the mix works better than the corn bread in the recipe?
Anonymous
Seattle
12/24/2007
The vegetables were delicious! We actually found ourselves snacking on them before I had added the cornbread. Once the veggies were combined with the cornbread, we were disappointed that we didn't keep them separate. The cornbread really overpowered the dish. Next time I will make the vegetable minus the cornbread.
Anonymous
A cook from Philly
12/23/2007
I made the recipe exactly down to the 3/4 pounds of this and that. What attracted me to the recipe was the photo - lots of roasted veggies and just a few cornbread cubes. Alas, it was lots of cornbread and not a lot of veggies. BTW, the cornbread is very bland but I think the point is that it stands up well against the subtle herb flavors. I, too, would add more onions, mushrooms, carrots ... if I were to try the recipe again. Unlikely I will.
Anonymous
Lahaina, Maui
12/20/2007
I skipped the cornbread and I used fresh rosemary. Turned out even better.
Anonymous
aiken south carolina
11/28/2007
where are the pinenuts??????
Anonymous
cook from Boston
11/28/2007
