SWEET POTATO CORNBREAD DRESSING
Provided by Trisha Yearwood
Categories side-dish
Time 3h10m
Yield 8 servings
Number Of Ingredients 18
Steps:
- For the cornbread: Preheat the oven to 400 degrees F.
- Meanwhile, put the butter in a 10-inch cast-iron skillet and leave in the oven until melted, about 8 minutes. Carefully remove from the oven and set aside.
- Mix the cornmeal, flour, baking powder and a generous pinch of salt and pepper in a medium bowl until combined. Whisk together the sweet potato puree, milk, honey, eggs and lemon juice in a large bowl. Pour the melted butter into the wet ingredients and whisk to combine. Stir the dry ingredients into the wet ingredients, then pour the batter into the cast-iron skillet.
- Lower the oven to 350 degrees F. Bake the cornbread until golden orange and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Cool completely, then cut into 1/2-inch cubes.
- Line a baking sheet with parchment and spread the cornbread cubes on top. Toast in the oven, flipping halfway through, until browned and crispy along the edges, about 20 minutes. Set aside. (Leave the oven on.)
- For the dressing: Crumble the sausage into a large skillet. Cook over medium heat, stirring frequently, until browned, about 8 minutes. Remove the sausage crumbles from the pan with a slotted spoon and remove to a large bowl. Add the onion, celery, carrot and thyme to the skillet with the sausage fat, then sprinkle with salt and pepper. Sweat the vegetables, stirring occasionally, until softened, about 10 minutes. Add to the bowl with the sausage, then add the chicken stock, apple cider and cornbread cubes and stir until moist but not mushy. Place in a 9-inch square casserole dish and bake until the top is crusty and golden, about 30 minutes.
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Layaan Chitiki
[email protected]I've been making this dressing for years and it's always a favorite at our Thanksgiving dinner. It's moist and flavorful, and the perfect complement to turkey and gravy.
Muhamad Yousif
[email protected]This dressing is a great way to use up leftover sweet potatoes and cornbread. It's easy to make and always turns out delicious.
Kuro Aoi
[email protected]I'm not a fan of cornbread, but I loved this dressing! The sweet potato flavor really shines through, and the pecans and cranberries add a nice touch of sweetness and crunch.
Jill Thao
[email protected]This dressing is amazing! I've made it several times and it's always a hit. I love the way the sweet potato and cornbread flavors complement each other.
Bbbb Bbbg
[email protected]I followed the recipe exactly, but my dressing turned out dry and crumbly. I'm not sure what went wrong.
Noureen Nasim
[email protected]This dressing is delicious, but it's a bit too sweet for my taste. I would recommend reducing the amount of sugar in the recipe.
Prince Dakhna
[email protected]I made this dressing for a potluck and it was a huge success! Everyone loved it, and I got several requests for the recipe.
Addi Ansari
[email protected]This is my new favorite dressing recipe! It's so easy to make and always turns out perfect. I love the combination of sweet potato and cornbread, and the addition of pecans and cranberries gives it a festive touch.
Laila Ahmed
[email protected]I'm not a huge fan of sweet potato, but I was pleasantly surprised by how much I enjoyed this dressing. It was light and fluffy, with a subtle sweetness that complemented the savory flavors of the other dishes on the table.
syedjamshaid Ali
[email protected]This sweet potato cornbread dressing was a hit at our Thanksgiving dinner! It was moist and flavorful, with a perfect balance of sweet and savory flavors. The recipe was easy to follow, and the dish came out perfectly.