Taste_Of_The_South_-_Special_Issue_Christmas_Cookbook_2019

67 CHRISTMAS COOKBOOK

Salt-Roasted Beet

and Arugula Salad

MAKES 10 TO 12 SERVINGS

Salt-roasting preserves the vibrant

color of the beets without making

them too salty.

3 cups rock salt, divided

8 medium red beets, trimmed

1 tablespoon vegetable oil

¼ cup white balsamic vinegar

¼ cup olive oil

1½ teaspoons Dijon mustard

¼ teaspoon kosher salt

¼ teaspoon ground black

pepper

2 (5-ounce) bags fresh baby

arugula

½ cup toasted walnuts,

chopped

½ cup crumbled goat cheese

Garnish: ground black pepper

1. Preheat oven to 375°.


2. In a 12-inch cast-iron skillet, place
   2 cups rock salt in an even layer. In
   a large bowl, toss together beets
   and vegetable oil until coated. Place
   in skillet, pushing into salt; cover
   with remaining 1 cup rock salt. Bake
   until fork-tender, about 1½ hours.
   Let cool for 15 minutes. Peel, and
   cut into wedges. Let cool to room
   temperature.


3. In a small bowl, whisk together
   vinegar, olive oil, mustard, kosher
   salt, and pepper until combined.
   Pour over cooled beets, tossing
   to coat.


4. In a large bowl, toss together
   arugula, walnuts, and goat cheese.
   Using a slotted spoon, remove
   beets from dressing, and add
   to salad. Drizzle with leftover
   dressing. Garnish with pepper,
   if desired. Serve immediately.

Sausage and Bacon

Mushroom Dressing

MAKES 10 TO 12 SERVINGS

This bacon-studded dressing is so

good it could be a meal by itself.

8 slices thick-cut bacon,

cut into ½-inch pieces

2 (8-ounce) packages fresh

cremini mushrooms,

quartered

8 ounces ground pork sausage

1 cup sliced shallot

1 cup chopped yellow onion

1 cup chopped celery

10 cups cubed day-old cornbread

3 cups low-sodium chicken broth

2 large eggs, lightly beaten

3 tablespoons chopped fresh

thyme, plus more for garnish

1 tablespoon chopped fresh

rosemary

½ teaspoon ground black pepper

¼ teaspoon kosher salt

Garnish: fresh thyme

1. Preheat oven to 350°.


2. In a 12-inch cast-iron skillet,
   cook bacon over medium heat
   until crisp. Remove bacon using
   a slotted spoon, and let drain on
   paper towels, reserving drippings
   in skillet.


3. Increase heat to medium-high.
   Add mushrooms; cook, stirring
   occasionally, until browned, 3 to
   4 minutes. Remove from skillet.
   Add sausage; cook, stirring
   frequently, until browned and
   crumbly. Add shallot, onion, and
   celery; cook, stirring occasionally,
   until tender, about 10 minutes.
   Remove from heat.


4. In a large bowl, stir together
   sausage mixture, cornbread, broth,
   eggs, thyme, rosemary, pepper,
   salt, mushrooms, and half of
   bacon. Spoon into same skillet.
   Top with remaining bacon.


5. Bake until lightly browned,
   about 30 minutes. Garnish with
   thyme, if desired.