Cooking with Paula Deen_-_November 2019

31 COOKING WITH PAULA DEEN NOVEMBER/DECEMBER 2019

BUTTERMILK CORNBREAD

DRESSING

Makes 8 to 10 servings

¼ cup unsalted butter

2 cups chopped onion

2 cups chopped celery

1 tablespoon minced garlic

2 cups low-sodium chicken broth

1 (10.75-ounce) can cream of

chicken soup

2 large eggs, lightly beaten

1 tablespoon poultry seasoning

½ teaspoon salt

½ teaspoon ground black pepper

2 (6-ounce) packages buttermilk

cornbread mix, baked according

to package directions

Garnish: fresh sage

1. Preheat oven to 350°. Spray a
   3½-quart baking dish with cooking
   spray.
   2. In a large skillet, melt butter over
   medium heat. Add onion, celery, and
   garlic; cook, stirring occasionally, until
   tender, about 10 minutes.
   3. In a large bowl, whisk together broth,
   soup, eggs, poultry seasoning, salt,
   and pepper; stir in vegetable mixture.
   Crumble cornbread into broth mixture,
   and stir until well combined. Pour
   mixture into prepared pan.
   4. Bake until center is set, 45 to
   55 minutes. Let stand for 10 minutes
   before serving. Garnish with sage, if
   desired.

BALSAMIC-GLAZED ROASTED

ROOT VEGETABLES

Makes 6 to 8 servings

2 cups (¾-inch) diced peeled

rutabagas

2 cups (¾-inch) diced peeled

turnips

1 cup (½-inch) chopped peeled

carrots

1 cup (½-inch) chopped peeled

parsnips

2 cups (¾-inch) diced peeled beets

2 tablespoons vegetable oil

¼ cup maple syrup

1 tablespoon white balsamic

vinegar

¾ teaspoon minced fresh rosemary

½ teaspoon salt

½ teaspoon ground black pepper

Garnish: fresh rosemary

1. Preheat oven to 425°. Line 3 large
   rimmed baking sheets with foil.


2. Divide rutabagas, turnips, carrots,
   and parsnips between 2 prepared
   pans. Place beets on remaining pan
   (to prevent beets from bleeding onto
   other vegetables). Drizzle all vegetables
   with oil, and toss to coat.


3. Bake for 15 minutes. In a small bowl,
   whisk together syrup, vinegar, rosemary,
   salt, and pepper. Pour syrup mixture
   onto vegetables, tossing to coat.


4. Bake, stirring once, until vegetables
   are tender, 10 to 15 minutes more.
   Garnish with rosemary, if desired.

QUICK CLOVERLEAF ROLLS

Makes 24

2 (16.3-ounce) cans refrigerated

jumbo biscuits,* each biscuit

quartered

½ cup unsalted butter, melted

1 teaspoon dried onion fl akes

1 teaspoon sesame seeds

1 teaspoon poppy seeds

1 teaspoon ground black pepper

½ teaspoon kosher salt

1. Preheat oven to 350°. Spray 24 muffi n
   cups with cooking spray.


2. Pour melted butter into a small bowl.
   Dip each biscuit piece in butter; place
   3 biscuit pieces in each muffi n cup.


3. In another small bowl, stir together
   onion and all remaining ingredients.
   Sprinkle onto biscuit pieces.


4. Bake until golden brown, 12 to
   15 minutes. Serve immediately.

*We used Pillsbury Grands! Flaky

Layers Original Biscuits.

Paula and her husband,

Michael Groover;

Michael’s son, Anthony,

his wife, Ashley, and

their son, Bennett