Corn Bread Dressing with Brussels Sprouts
INGREDIENTS
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Corn Bread
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2 tablespoons vegetable oil
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2 1/2 cups stone-ground yellow cornmeal
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2 1/2 cups all-purpose flour
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1/4 cup sugar
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1 tablespoon plus 1 teaspoon baking powder
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1 teaspoon salt
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3/4 teaspoon baking soda
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3 cups buttermilk
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2 large eggs
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1 1/2 sticks unsalted butter, melted
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Dressing
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4 tablespoons unsalted butter, plus more for greasing the pans
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2 tablespoons extra-virgin olive oil
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3 celery ribs, finely diced
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1 carrot, finely diced
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1 small onion, finely chopped
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1/2 pound thinly sliced prosciutto, finely chopped
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1 tablespoon chopped sage
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1 cup dry white wine
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3 large eggs
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2 cups chicken stock, turkey stock or canned low-sodium broth
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Kosher salt and freshly ground pepper
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2 pounds brussels sprouts, halved lengthwise
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