Corn Bread Dressing Terrine With Bacon and Sage
"A new guise for corn bread dressing. Here the components are mixed together and baked in a rectangular pan instead of in the bird. It's sliced for serving. Make the corn bread recipe that's posted with it or substitute your own favorite or purchased cornbread. Originally from a December 1989 Bon Appetit that featured "Festive Holiday Menus"."
- Ready In:
- 1hr 55mins
- Ingredients:
- 19
- Serves:
-
8
ingredients
-
For the Cornbread
- 2 large eggs
- 3⁄4 cup buttermilk
- 3⁄4 teaspoon baking powder
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon baking soda
- 1 cup yellow cornmeal (or white)
- 4 teaspoons vegetable oil
-
For the Dressing
- 6 tablespoons unsalted butter (3/4 stick)
- 1 cup chopped onion
- 3⁄4 cup chopped celery
- 4 cups corn breadcrumbs
- 4 cups fine fresh breadcrumbs
- 10 slices bacon, cooked until crisp and crumbled
- 1 1⁄2 teaspoons dried sage, crumbled
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon fresh ground pepper
- 6 large eggs, beaten to blend
- 1 cup chicken stock or 1 cup canned chicken broth
- fresh sage leaf (optional garnish)
directions
- For Corn Bread.
- Preheat oven to 450 degrees.
- Whisk eggs and buttermilk in medium bowl to blend.
- Mix in baking powder, salt and baking soda; stir in cornmeal.
- Heat oil in heavy 9-inch skillet (preferably cast iron) over high heat.
- Pour oil into cornmeal batter and mix well.
- Pour batter back into skillet and bake until firm to touch, about 25 minutes (cornbread will be flat).
- Run small sharp knife around pan sides to loosen.
- Turn bread out onto plate and cool completely.
- Tear cornbread into pieces and then blend to fine crumbs in processor in batches.
- (Can be prepared 1 day ahead. Store airtight at room temperature.).
- For Cornbread Terrine.
- Position rack in center of oven and preheat to 350 degrees.
- Butter 13x4x2 1/2 -inch rectangular pan; line bottom and sides with parchment paper, extending 2 inches over along long sides. Butter parchment.
- Melt 6 tablespoons butter in heavy large skillet over medium-high heat.
- Add onion and celery and saute until soft, about 8 minutes.
- Mix corn bread crumbs and bread crumbs in large bowl.
- Add onion mixture, 6 crumbled bacon slices, dried sage, salt and pepper.
- Mix in beaten eggs and stock; taste and adjust seasoning, if necessary.
- Transfer mixture to prepared pan;smooth top.
- Bake until top forms golden brown crust, about 40 minutes.
- Run small sharp knife around pan sides to loosen.
- Unmold onto platter and peel off parchment.
- Sprinkle remaining 4 crumbled bacon slices over.
- Garnish with fresh sage leaves if desired; serve warm.
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Reviews
-
I've been using this recipe since it appeared in Bon Appetit many years ago. I had to retract the recipe due to an input error on my part in the computer. I forget the bacon. This is delectible along with Cornish Game Hens which we have T-giving. It's just the two of us. Definitely a keeper. -
I found this recipe on Thanksgiving morning and decided to make it for those at our dinner who wouldn't eat oyster dressing, which is a family tradition. I did make some changes (what cook follows a recipe exactly?). I used the bacon fat and butter to sautee the celery and onion, then added that entire mixture to the breadcrumb mixture. Rather than make the process the cornbread into fine crumbs I simply crumbled it with my hands to give the fork something to stab, a personal preference. Finally, I did not line the pan with parchment paper but simply scooped the finished dressing into a bowl because our table was quite crowded already. Overall, the taste of this dressing was divine, but it was a bit dry, needed to be served with gravy. Next time I make it, I may use 1-1/2 cups of the chicken broth.
RECIPE SUBMITTED BY
Leslie in Texas
Spring, Texas
