Rural Missouri - December 2017 - 27

Sourdough Dressing
2 tablespoons unsalted butter
2 cups celery (about 6 stalks), sliced
3 leeks, white parts only, cut into thin slices
2 garlic cloves, chopped
1-1/2 tablespoons chopped fresh thyme
1-1/2 teaspoons kosher salt
1 teaspoon pepper
2 cups reduced-sodium chicken broth, divided
9 cups cubed sourdough bread (about 16 ounces), toasted
2 ounces unsalted butter, melted
3 large eggs, lightly beaten
1 tablespoon fresh parsley, chopped
Heat oven to 325 degrees.
Heat oil and 2 tablespoons butter in a large nonstick skillet over high until
butter melts. Stir in celery and leeks; cook, stirring occasionally, until tender,
about 5 minutes. Add garlic; cook, stirring, 1 minute. Add thyme, salt, pepper,
and 1/2 cup of the broth; cook, stirring, for an additional minute.
Combine celery mixture and bread cubes in a large bowl. Add melted butter, eggs and remaining 1-1/2 cups broth; stir to combine.
Spoon mixture into a lightly greased 11-inch-by-7-inch baking dish; let
stand 15 minutes. Bake until golden brown, about 25 minutes. Sprinkle with
parsley and serve.

Sourdough Dressing

Brussels Sprouts Apple Hash

Cauliﬂower Broccoli Gratin

Cauliflower Broccoli Gratin
3 tablespoons butter
2 stalks celery, diced
1/2 red bell pepper, seeded, sliced and diced
1/2 yellow onion, chopped
5 tablespoons ﬂour
1-1/2 cups whole milk
1-1/2 cups shredded cheddar cheese, divided
1/2 cup Parmesan cheese, grated
3 teaspoons Dijon mustard
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1 pound bag frozen broccoli ﬂorets, thawed and well-drained
1 pound bag frozen cauliﬂower ﬂorets, thawed and well-drained
2/3 cup buttery round crackers, crushed
Heat oven to 350 degrees.
Spray a 2-1/2-quart baking dish with nonstick cooking spray. Set aside.
In a medium saucepan, melt butter over medium-high heat. Add celery, red
bell pepper and yellow onion and cook stirring occasionally, until softened,
approximately 2 minutes. Remove from heat.
In a medium bowl, add the ﬂour; whisk in the milk. Stir milk mixture into
vegetable mixture. Bring to a simmer over medium heat, stirring constantly.
Cook until thickened and bubbly, approximately 4 minutes. Remove from heat.
Add 1 cup cheddar, Parmesan, mustard, salt, garlic powder and pepper. Place
broccoli and cauliﬂower in prepared dish; top with cheese mixture. Sprinkle
with remaining 1/2 cup cheddar and crushed crackers.
Bake until bubbly and cheese melts, approximately 20 minutes. Let set 5
minutes before serving.

3 cups Brussels sprouts, trimmed, halved (if very large, quarter each one)
2 red onions, peeled and cut into similar-sized pieces to sprouts
Extra-virgin olive oil
1 teaspoon salt
1 teaspoon black pepper
1 medium apple, such as Gala or Golden Delicious, cored
1/2 tablespoon unsalted butter
6 ounces thick-cut bacon (about 4 slices), cut into 1/2-inch pieces
Heat oven to 375 degrees.
Toss the Brussels sprouts and onions with just enough oil to coat; season
well with salt and pepper. Spread vegetables in a single layer on a rimmed baking sheet. Fill the center of the apple with butter and add to the baking sheet.
Roast until tender when pierced with a fork, about 30 minutes for the apple; 40
to 45 minutes for the vegetables.
Next, cook bacon in a skillet over medium heat until bacon begins to get
crisp. Pour off most of the fat, leaving enough to coat bottom of pan.
When apple is cool enough to handle, cut into pieces about the size of the
Brussels sprouts halves. Add onion, apple and Brussels sprouts to skillet and
cook over medium heat, stirring occasionally, until heated throughout, about
15 minutes. Serve hot.

Brussels Sprouts Apple Hash

Food prepared by the culinary students from:

Nichols Career Center provides career and technical
education training to high school students from 11 area
schools in the greater Jefferson City region.

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