Candied-ginger Cornbread Dressing

Share this
Candied-ginger Cornbread Dressing
(Serves 8-10)
Cornbread 3½ cups yellow, self-rising cornbread ½ cup butter, melted 1½ cups whole milk ¼ cup heavy cream 3 eggs, beaten Dressing 1 cup fresh ginger, peeled & sliced 1 cup water ½ cup sugar 4 tsp. butter 2 cups sweet onion, diced 8 oz. cremini mushrooms, quartered 2 cups celery, sliced thin 2 cups dried blueberries 1 tsp. sea salt 1 tsp. fresh ground black pepper 1 Tbs. fresh sage, minced 1 Tbs. fresh parsley, minced A batch of buttery cornbread or 2 lb. package seasoned cornbread mix 28 oz. chicken stock 4 Tbs. butter, melted
Cornbread Preheat oven to 350°F. Grease a nine-by-13-inch glass baking dish. Place all ingredients in a bowl, and whisk until combined. Pour into dish and bake for 35 to 40 minutes, until firm to the touch. Dressing Preheat oven to 350°F. In a pot, combine ginger, water, and sugar, and cook on high until water has evaporated and ginger is caramelized. Remove ginger, allow to cool, and dice. In a sauté pan, add four teaspoons of butter, onions, mushrooms, celery, and dried blueberries. Cook for three to four minutes until onions are translucent. Mix all ingredients except melted butter in a large bowl until well combined. Pour cornbread mix into a nine-by-13-inch glass baking dish and cook uncovered for 30 minutes. Cornbread should be firm to the touch when done. Drizzle with four tablespoons of melted butter.