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Cornbread Dressing with Roasted Fall Vegetables


Cornbread Dressing with Roasted Fall Vegetables Recipe

Ingredients:
  • 1 10-ounce bag pearl onions
  • 2 1/2 cups 1/2-inch-thick diagonal slices peeled carrots (about 3/4 pound)
  • 2 1/2 cups 1/2-inch-thick diagonal slices peeled parsnips (about 3/4 pound)
  • 2 cups 1/2-inch cubes peeled rutabagas (about 3/4 pound)
  • 2/3 cup olive oil, divided
  • 1 pound crimini (baby bella) mushrooms, stemmed, caps halved
  • 6 large garlic cloves, peeled
  • 2 teaspoons dried thyme
  • 2 teaspoons dried crushed rosemary
  • 1 1/2 teaspoons dried rubbed sage
  • 6 cups 1/2-inch cubes Cornbread for Dressing
  • 3 large eggs, beaten to blend
  • 3 tablespoons unsalted butter, melted
  • 1 1/2 cups low-salt chicken broth
Directions:
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