Dolce Mangia
Sweet Eats
Cornbread Dressing Croquettes - GF

1 c  butter or margarine, divided
 
 
3 c  white cornmeal
 
 
1 c gluten free or regular all-purpose flour
 
 
2 T sugar
 
 
2 t baking powder
 
 
1 1/2 t salt
 
 
1 t baking soda
 
 
7 large eggs
 
 
3 c buttermilk
 
 
3 c soft gluten free or regular breadcrumbs (6 slices Pepperidge Farm white sandwich bread)
 
 
2 medium onions, diced (2 c)
 
 
1 large bunch celery, diced (3 c)
 
 
1/2 c finely chopped fresh sage
 
 
2 (10 1/2-oz) cans condensed chicken broth, undiluted
 
 
1 T pepper
 
 
 
 
 
Place 1/2 cup butter in a 13" x 9" pan; heat in oven at 425° for 4 minutes.
 
 
Combine cornmeal and next 5 ingredients; whisk in 3 eggs and buttermilk. Pour hot butter into batter, stirring until blended. Pour batter into pan.
 
 
Bake, uncovered, at 425° for 30 minutes or until golden brown. Cool. Crumble cornbread into a large bowl; stir in breadcrumbs, and set aside.
 
 
Melt remaining 1/2 cup butter in a skillet over medium heat; add onion and celery, and sauté until tender. Stir in sage; sauté 1 minute. Stir vegetables, remaining 4 eggs, chicken broth, and pepper into cornbread mixture. Shape unbaked dressing into croquettes, using a 1/4 cup ice cream scoop. Place croquettes on lightly greased baking sheets, making sure not to crowd them on the sheets.
 
Bake at 400° for 30 minutes or until well browned (and internal temperature reaches 160°). Cool on baking sheets 10 minutes.

Time: 2 hours   Makes: 48


These are tasty and have great presentation. This is a Southern Living recipe:
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1923769.

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