Side Dish

Source https://cooking.nytimes.com/recipes/1018382-southern-cornbread-dressing Notes The cornbread must be diced and dried before using. Be sure to prepare cornbread at least one day in advance. Equipment 8-by-11-inch baking dish Preheat Oven Preheat oven to 450°F. Ingredients One recipe cornbread 3 cups soft white bread, crust removed and torn or cut into 1-inch pieces (do not pack) ½ cup butter (1 stick), plus more for the pan 2 cups chopped sweet onions 1 ½ cups chopped celery (4 or 5 stalks) 1 ½ teaspoons kosher salt 2 eggs 1 ¼ tablespoons finely chopped fresh sage 1 teaspoon chopped fresh thyme ¼ teaspoon ground black pepper 4 to 5 cups rich chicken, turkey, or vegetable stock Preparation Dry Cornbread After baking and cooling cornbread, dice into ½" cubes. Spread cornbread cubes in a single layer on a lined baking sheet. Leave to dry several days, or leave overnight in an oven at about 150°F. Combine Breads Heat oven to 350°F. Combine cornbread and white bread in a large bowl, tossing to mix, and breaking cornbread into smaller pieces. Vegetables Melt butter in a large skillet. Add onions, celery and ½ teaspoon salt. Sauté until vegetables have softened, about 6 minutes. Add vegetables to bread mixture and combine. Final Steps Lightly beat eggs and add to bowl. Sprinkle in herbs Add remaining 1 teaspoon salt and the pepper and toss together. Add 4 cups broth and stir well. Using your hands, work the mixture to get a very lumpy, thick, batter-like consistency. Add another cup of stock if needed. The mixture should be very wet and pourable but without standing liquid. Bake Butter an 8-by-11-inch baking dish. Pour the mixture into the baking dish and bake until dressing puffs slightly and has browned well around the edges, about 45 minutes to 1 hour. If you have drippings from a roasted turkey, spoon some over the top about 30 minutes into the baking time.

Source https://cooking.nytimes.com/recipes/1016965-brown-butter-skillet-cornbread Change Log Honey can be omitted if recipe is to be savory or used in a savory dish such as cornbread dressing. Special Equipment 11 to 12 inch cast-iron skillet Preheat Oven Preheat oven to 375°F. Ingredients 170 grams (12 tablespoons / 1 1/2 sticks) unsalted butter ½ cup (120 ml) maple syrup (omit for savory dishes) 2 ¼ cups (530 ml) buttermilk 3 large eggs 180 grams (1 ½ cups) yellow cornmeal, fine or medium-coarse grind 65 grams (½ cup) whole wheat flour 60 grams (½ cup) all-purpose flour 18 grams (1 ½) tablespoons baking powder 9 grams (1 ½) teaspoons salt 5 grams (½ teaspoon) baking soda Preparation Brown Butter On the stovetop, in an 11- or 12-inch cast iron skillet, melt the butter over medium heat. Cook, swirling pan to lightly coat sides and bottom until the foam subsides and the butter turns a deep nut brown. (Watch carefully to see that it does not burn.) Pour brown butter into a large bowl. (Do not wipe out the pan.) Wet Ingredients If using, whisk the maple syrup into the butter. Whisk buttermilk into the butter. The mixture should be cool to the touch; if not, let cool. Whisk in the eggs. Combine with Dry Ingredients Into the butter/buttermilk mixture, whisk in: ...

Source https://cooking.nytimes.com/recipes/1017760-vegan-mushroom-make-ahead-gravy Change Log Added prochini mushrooms. Ingredientes ½ cup extra-virgin olive oil ½ small onion, finely chopped (½ cup) 113 grams (4 ounces) baby portobello mushrooms, finely chopped (1 cup) 28 grams (1 ounce) dried porchini mushrooms, hydrated and finely chopped 64 grams (½ cup) all-purpose flour 4 to 5 cups vegetable stock 1 teaspoon soy sauce, more to taste ½ teaspoon kosher salt ¼ teaspoon black pepper Preparation In a large skillet, heat oil over medium-high heat. Add onion and mushrooms; cook, stirring, until well browned, 8 to 10 minutes. Sprinkle in flour and cook, stirring, until golden brown, 3 to 5 minutes. Slowly whisk in vegetable stock, a little at a time, until a smooth sauce forms. Simmer 2 to 3 minutes until thickened. Season with soy sauce, salt and pepper. Serve as is, or pass it through a fine mesh strainer.

Notes Parsnips wider than 1 inch may have tough, fibrous cores that are best trimmed and discarded. Using warm water helps the sugar to dissolve more readily. Any combination of carrots and parsnips with a combined weight of 3 pounds can be used in this recipe. Ingredients 3 tablespoons vegetable oil 1 ½ pounds carrots, peeled and cut diagonally into 1/2-inch-thick pieces 1 ½ pounds parsnips, peeled and cut diagonally into 1/2-inch pieces ¾ cup apple cider 1 tablespoons maple syrup Salt and pepper ½ teaspoon minced fresh rosemary Preparation Heat oil in large skillet over medium-high heat until shimmering. Cook carrots and parsnips, stirring occasionally, until golden brown, 12 to 14 minutes. Whisk apple cider, maple syrup, and 1 teaspoon salt in small bowl. Add water mixture to skillet and cook covered, stirring occasionally, over medium-low heat until vegetables are tender and liquid has evaporated, 12 to 14 minutes. Stir in rosemary and season with salt and pepper. Serve.

I’ve heavily modified the source recipe to drop the raisins and swap the sourdough for cornbread. Source Inspired by http://www.cookscountry.com/recipes/8529-sourdough-dressing-with-kale-and-mushrooms Notes To make ahead: Dressing can be made up till baking (noted below) and refrigerated for up to 24 hours. Increase covered baking time by 5 minutes. Special Equipment 13 by 9-inch baking dish Preheat Oven Preheat oven to 400°F Ingredients 680 grams (1.5 lbs) 1.5x recipe of Corn Bread 3 ½ tablespoons unsalted butter ½ cup extra-virgin olive oil Salt and pepper 340 grams (12 ounces) shiitake mushrooms, stemmed and sliced 1/4 inch thick 230 grams (8 ounces) kale, stemmed and chopped coarse 1 onion, chopped 5 garlic cloves, smashed and peeled 2 tablespoons minced fresh sage 230 grams (8 ounces) sweet Italian sausage, casings removed 2 ½ cups chicken broth 3 large eggs, lightly beaten Preparation Prep Foil, Oven Racks, and Pans Adjust oven racks to upper-middle and lower-middle positions and heat oven to 400 degrees. Grease a 13 by 9-inch baking dish with 1 tablespoon butter. Grease a 15 by 11-inch sheet of aluminum foil with ½ tablespoon butter. Combine Cornbread Toss together in a large bowl then spread evenly on rimmed baking sheet: Cornbread ¼ cup oil ½ teaspoon salt Combine Vegetables In the now empty bowl, combine and then spread on second rimmed baking sheet: Mushrooms Kale Onion Garlic Sage Remaining ¼ cup oil ½ teaspoon salt ½ teaspoon pepper Break sausage into ½-inch pieces and distribute evenly over vegetables. Bake Bread & Vegetables Bake bread mixture on upper rack and vegetable mixture on lower rack until bread is golden brown but still tender inside and vegetables and sausage are golden, about 30 minutes, stirring halfway through baking. Transfer sheets to wire racks and let cool slightly, about 10 minutes. Combine Dressing Combine toasted bread and vegetable mixture in large bowl. Stir broth and eggs into bread-vegetable mixture until liquid is absorbed. If making ahead, stop here, cover bowl and refrigerate up to 24 hours. ...

A great sausage ball recipe. Meat substitutes can be in place of pork sausage meat. Source https://www.cookscountry.com/recipes/7168-sausage-balls Change Log Increased sausage from 227 grams to 310 grams Increased cheese from 113 grams to 130 grams Equipment Parchment paper Baking sheet Preheat Oven Preheat oven to 400°F Adjust oven rack to middle position Ingredients 213 all-purpose flour 1 teaspoon baking powder ¼ teaspoon salt ¼ teaspoon pepper 1/8 teaspoon cayenne pepper 28 grams unsalted butter, cut into 1/2-inch pieces 310 grams bulk breakfast sausage or veggie sausage 130 grams sharp cheddar cheese, shredded (1 cup) ¾ cup buttermilk Preparation Combine Line rimmed baking sheet with parchment paper. In a food processor, pulse together just until combined (about three pulses): flour baking powder salt pepper cayenne Add butter and pulse until mixture resembles coarse meal, about 12 pulses. Add sausage and cheddar and pulse until combined, about 8 pulses. Transfer mixture to bowl and stir in buttermilk until combined. Form into Balls Working with wet hands, roll 1 tablespoon dough at a time into 1%frac14;-inch balls and place, evenly spaced, on baking sheet. Bake until golden brown, 20 to 22 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack and let balls cool for 5 minutes. Serve warm. Combine all, roll into balls and bake. ...

Source This reciepe is loosely transcribed from Recette de MA RATATOUILLE aux LÉGUMES du JARDIN by POPOTE et POTAGER. Equipment Large skillet, I prefer a 12" to 15" cast iron Large Dutch oven Ingredients Olive oil Onions (two to three, I use one red and one yellow medium-sized onions) 1 shallot 7 to 8 Garlic cloves 3 bell peppers, cut into bite-sized pieces 3 zucchini, cut into bite-sized pieces 1 yellow squash, cut into bite-sized pieces 2 eggplants, cut into bite-sized pieces 1 kilo tomatos, cut into bite-sized pieces Several springs of Thyme 1 to 2 sprigs of Rosemary Prep Cut all vegetables into bite-sized pieces, keeping each vegetable in its own bowl. Peel the garlic cloves and slice if desired. Method Onions, Shallots and Garlic Heat the skillet over medium heat. Add olive oil to the skillet. Add the onions and shallots to the skillet and cook until browned and slightly caramelized. Add the garlic and cook until fragrant. Remove the onions and shallots from the skillet and put in the Dutch oven. Bell Peppers Add olive oil to the skillet. Cook the bell peppers until soft and slightly browned. Remove the bell peppers from the skillet and put in the Dutch oven. Zuichini and Yellow Squash Add olive oil to the skillet. Cook the zuichini and yellow squash until soft and slightly browned. Remove the zuichini and yellow squash from the skillet and put in the Dutch oven. Eggplant Add olive oil to the skillet. Cook the eggplant until soft and slightly browned. Remove the eggplant from the skillet and put in the Dutch oven. Tomatos and Herbs Add the tomatos to the Dutch oven. Stir the contents of the Dutch oven to combine. Add the thyme and rosemary to the Dutch oven. Simmer Simmer the contents of the Dutch oven for at least 40 minutes. Notes I like to serve this with a crusty bread and a nice red wine. Ratatouille can be served hot or cold. The dish can also be served with gnocchi or pasta. The flavors of the dish can be enhanced with a little soy sauce to add depth and umami. Paprika can be added to the dish to add a little heat.