Vegetable Cornbread Dressing Recipe
Cauliflower and Brussels Sprout Cornbread Dressing is the vegetable-forward holiday side that makes even committed carnivores come back for seconds. Roasted, caramelized vegetables folded into a crumbly golden cornbread dressing with herbs that fill the kitchen with the smell of everything right about the holiday season.
Ingredients
2 pkgs Pioneer® Yellow Corn Muffin Mix, prepared
2 cups Pioneer® Country Gravy Mix, prepared
1 tbsp olive oil
½ head cauliflower, broken into florets and cut in half
8 oz brussels sprouts, quartered
1 tsp chili flakes
½ pc onion, diced
¼ cup pickled okra, sliced
1 cup chicken stock
This Vegetable Cornbread Dressing uses Pioneer Yellow Cornbread Mix for the classic, crumbly golden cornbread base that makes this herb-packed vegetable stuffing a worthy and delicious addition to any Thanksgiving spread.
Instructions
- Preheat the Oven
Preheat oven to 400°F.
- Bake the Cornbread
Prepare Pioneer Yellow Cornbread per package instructions. Set aside to cool.
- Dice the Cornbread
Dice prepared cornbread, about 1-inch pieces. Set aside.
- Sear the Vegetables
In a skillet, add olive oil and cauliflower, sprinkle with half of chili flakes. Then, sear cauliflower over medium-high heat until browned, remove from pan. Then repeat with Brussels sprouts and the remaining chili flakes, then add onions and cauliflower back to the pan and cook for 1 minute.
- Transfer to Bowl
Transfer all contents of the pan to a large bowl.
- Layer in Casserole Dish
In a 9×13 casserole dish, add the diced cornbread and top with contents of large bowl. Add pickled okra on top.
- Prepare Country Gravy
Prepare Pioneer Country Gravy per package instructions.
- Add Stock and Pour
Add chicken stock to prepared Pioneer Country Gravy then pour the contents over the ingredients in the casserole dish.
- Reduce and Bake
Reduce oven temp to 375°F and bake for 30 minutes.
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