Brussels Sprouts Dressing
This is a spin on a classic stuffing, but focuses on the Brussels Sprouts.
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Servings: 8 servings
- 2 cups Bread cubes, whole grain, toasted
- 1 tsp ground thyme
- 4 cups Brussels sprouts, shredded or coarsely chopped
- 2 tsp olive oil
- 3 TB butter, divided
- 1 shallot, minced
- 1/2 cup half and half
- 1 sprig fresh rosemary
- 1/2 cup shredded Gruyere
- low sodium chicken or vegetable stock
- 1/4 cup each, dried cranberries and chopped pecans or walnuts optional
Preheat oven to 350 degrees. Spray a 9x11 glass baking dish with cooking spray.
Place bread cubes onto baking sheet. Drizzle with olive oil and sprinkle with thyme. Bake for 5-10 minutes until toasted (this can be done 1-2 days ahead).
Add oil and 1 TB butter to large nonstick skillet over medium heat.
When butter is melted add the shallots, stir gently until just tender, about 1 minute. Remove shallots, set aside.
Add olive oil to pan and heat on medium. Add Brussels Sprouts to pan. Stir until slightly tender and browned, about 4-6 minutes. Transfer to bowl.
Pour half and half into pan over low heat, and stir to combine. Add rosemary sprig. Turn heat to low and simmer for about 5 minutes. Add a bit of broth if necessary, remove rosemary sprig. Transfer Sprouts back to pan and stir. Add cranberries and nuts, if using. Cook for 1-2 minutes.
Transfer mixture to the prepared baking dish. Spread evenly. Top with cheese and bread cube mixture. Bake for 35 minutes until golden. Can be made ahead and reheated. Add 1/2 cup broth, evenly, to the dish before reheating.
Note: You can half or double the recipe. This makes 8 servings, but can feed up to 10 on Thanksgiving, when there's often several side dishes.
Make your own stuffing cubes or you can buy them. Usually they come in a rather large bag, so I suggest making them for this recipe. They're easy to make. Use a good, crusty bread (preferably whole wheat). For 2 cups of stuffing cubes, slice bread into five 3/4-inch slices. Cut each slice into cubes, a little less than 1-inch square. Spray a baking pan with vegetable oil and place cubes onto pan (a toaster oven works well for this small batch). Drizzle bread with 1 tsp of olive oil. Season cubes with sage, thyme, or poultry seasoning. Bake for 3-5 minutes, or until toasted.
You can prep both the Sprouts and the bread cubes up to two days ahead.
You can also add 1/4 cup dried cranberries and 1/4 cup chopped pecans or walnuts to this dish.