Cornbread and Wild Rice Dressing with Pine Nuts and Parsley
- Total:
- 2 hr 35 min
- Prep:
- 25 min
- Cook:
- 2 hr 10 min
- Yield:
- 8 to 10 servings
- Level:
- Intermediate
Ingredients
Sherla's Cornbread:
- 2 cups self-rising cornmeal mix, such as Aunt Jemima
- 1 cup buttermilk
- 2 tablespoons self-rising flour
- 1 egg
- Pinch baking soda
- 3 tablespoons bacon grease
Dressing:
- 5 cups chicken stock
- 1 cup wild rice
- 4 tablespoons butter
- 2 cups fresh corn kernels
- 2 cups chopped yellow onions
- 1 cup chopped celery
- 1 cup diced red pepper
- 2 tablespoons minced garlic
- 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
Directions
Watch how to make this recipe.
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.
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.
Thanksgiving Stuffing and Dressing Recipes
Trending Videos 7 Videos
Now Playing
Gabriele's Limoncello 01:28
Now Playing
Heavenly Sauteed String Beans 01:06
Now Playing
Healthy French Toast 02:27
Now Playing
Faux 'Cheese Popcorn' Snack 02:05
Now Playing
Healthy Morning Glory Muffin 02:51
Now Playing
Festive Spicy Steak Tacos 04:46
Now Playing
Chicken and White Bean Chili 03:40
Gabriele's Limoncello 01:28
Gabriele shares his family recipe for a delicious summertime libation.
Similar Topics:
IDEAS YOU'LL LOVE
Chestnut and Chanterelle Dressing with Chive Biscuits
