Step outside the box with Cauliflower and Brussels Sprouts Dressing! Whether you're having turkey or ham this year, this dish is sure to be a hit!

We all love a delicious and savory dressing around the holidays. This recipe is an adventurous yet equally delectable take on a traditional dressing. Cauliflower and brussels sprouts are of course the stars of the show here! Pickled Okra also makes for a tasty yet unexpected addition to this dish. Pioneer Country Gravy brings flavor and ease in the preparation of this dish.

Cauliflower and Brussels Sprouts Dressing Ingredients

• 16 oz. Morrison’s Corn Kits Cornbread Mix, prepared
• 2 cups Pioneer Country Gravy, prepared
• 1 tbsp Olive Oil
• ½ head Cauliflower, broken into florets and cut in half
• 8 oz. Brussels Sprouts quartered
• 1 tsp Chili Flakes
• ½ pc  Onion, diced
• ¼ cup Pickled Okra, sliced
• 1 cup  Chicken Stock

Pioneer Cauliflower and Brussels Sprouts Dressing Instructions

1. Preheat oven to 425.
2. COMBINE milk and eggs in bowl with Morrison’s Texas Style Honey Sweet Cornbread Mix, whisk until smooth.
3. DICE prepared cornbread, about 1-inch pieces. Set aside.
4. In skillet, add olive oil, sear cauliflower over medium-high heat until browned, remove from pan. Then repeat searing with Brussels sprouts, then add onions and cauliflower back to pan and cook for 1 minute.
5. TRANSFER all contents of pan to a large bowl.
6. In empty skillet, add the diced cornbread and top with contents of large bowl. Add pickled okra on top.
7. ADD chicken stock to prepared Pioneer Country Gravy then pour the contents over the ingredients in the skillet.
8. REDUCE oven temp to 375 and BAKE for 30 minutes.

Time Saving Tips

According to Pioneer’s Head of Research & Development Chef Brian Mannett, there are a few key ways to save time in the kitchen:

1. Prep. Pre-chopping vegetables, pre-baking bread, you name it! The more you can do ahead of time the better!
2. Partial Cooking. Some dishes can even be cooked part of the way through, and then reheated closer to dinner time! Simply undercook your dish and then close to serving quickly reheat to finish cooking! This is something my family has always done especially with stuffings, mac and cheese, and corn pudding.
3. Set out your turkey. Room temperature turkey cooks faster and tastes better!
4. Gravy. Gravy is a wonderful addition to your Thanksgiving ingredients list and not just for the mashed potatoes. Use Pioneer Country Gravy to quickly add flavor during the cooking process.

Get the Scoop on more holiday recipes!

• The Cutest Santa Marshmallow Sugar Cookies Recipe
• Apple Brie Galette Recipe
• Delicious 3 Ingredient Peppermint Shake Recipe

Yield: 9" skillet

Cauliflower and Brussels Sprouts Dressing

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Step outside the box with this Cauliflower and Brussels Sprouts Dressing!

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

• 16 oz. Morrison’s Corn Kits Cornbread Mix, prepared
• 2 cups Pioneer Country Gravy, prepared
• 1 tablespoon Olive Oil
• ½ head Cauliflower, broken into florets and cut in half
• 8 oz. Brussels Sprouts, quartered
• 1 teaspoon Chili Flakes
• ½ pc Onion, diced
• ¼ cup Pickled Okra, sliced
• 1 cup Chicken Stock

Instructions

1. PREHEAT oven to 425.
2. COMBINE milk and eggs in bowl with Morrison’s Texas Style Honey Sweet Cornbread Mix, whisk until smooth.
3. DICE prepared cornbread, about 1-inch pieces. Set aside.
4. In skillet, add olive oil, sear cauliflower over medium-high heat until browned, remove from pan. Then repeat searing with Brussels sprouts, then add onions and cauliflower back to pan and cook for 1 minute.
5. TRANSFER all contents of pan to a large bowl.
6. In empty skillet, add the diced cornbread and top with contents of large bowl. Add pickled okra on top.
7. ADD chicken stock to prepared Pioneer Country Gravy then pour the contents over the ingredients in the skillet.
8. REDUCE oven temp to 375 and BAKE for 30 minutes.