Cornbread and Wild Rice Dressing with Pine Nuts and Parsley

TOTAL TIME: 2 hr 35 min
Prep: 25 min
Inactive Prep: --
Cook: 2 hr 10 min
 
YIELD: 8 to 10 servings
LEVEL: Intermediate

ingredients

SHERLA'S CORNBREAD:
    DRESSING:
    • Salt
    • 8 ounces diced, smoked ham
    • 1 cup pine nuts, toasted
    • 1/2 cup heavy cream
    • 2 tablespoons freshly chopped flat-leaf parsley
    • 2 eggs
    • Freshly ground black pepper
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    Directions

    For the cornbread: Preheat the oven to 400 degrees F. Mix the cornmeal mix, buttermilk (a little at a time), flour, egg and baking soda in a bowl. Heat a cast-iron skillet, add the bacon grease and once the grease is hot, transfer 2 tablespoons of the grease from the skillet to the cornbread mixture. Mix the grease into the cornbread mixture and pour the cornbread mixture into the sizzling hot skillet. Bake until you can't see a finger print in the top of the bread when you lightly press it, about 20 minutes. Cool, cube into 8 cups, and toast.

    For the dressing: Preheat the oven to 375 degrees F. To cook the rice, combine 2 cups of the stock, 2 cups water and rice in a medium saucepan. Bring the mixture to a simmer, cover and cook until the rice is tender, about 1 hour. Drain the rice and transfer to a large bowl.

    Meanwhile, melt the butter and let brown slightly in a large pan. Add the corn, onions, celery, red peppers, garlic and a pinch salt and sweat the vegetables until tender. Add the ham and pine nuts and cook over low heat, about 2 minutes. Set aside to slightly cool.

    Whisk together the remaining 3 cups stock, cream, parsley and eggs and sprinkle with salt and pepper. Combine the rice, vegetable/ham mixture, stock/cream mixture and Sherla's Cornbread in a 4-quart lasagna pan and cook, covered, about 30 minutes. Uncover the pan and cook until crusty, about 20 minutes.

    Notes

    Cook's Note: This recipe works best if made ahead of time. Add the ingredients to the lasagna pan but wait to cook until after refrigerating overnight to let the custard soak in.

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    4

    Newest Ratings and Reviews

    Read all 6 reviews

    • on December 27, 2012

      Flag

      A lot of preperation. I thought it was pretty good, but would not make again. It was not as popular as the draditional dressing made from a package.

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    • on December 05, 2012

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      I used the same recipe, but a few "slower" techniques. I couldn't resist adding crumbled Bacon and scallion tops to the cornbread. Also added 1/4 cup of Mayonnaise to the stock. Its getting happy in the refrigerator now!!!

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    • on November 26, 2012

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      We wanted a little different dressing this year for Thanksgiving, and this is an awesome recipe. Made it the day before and baked it off just before serving. Turned out very well. Will definitely make again. Thanks Michael.

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