Thanksgiving Dinner Recipes | Vegetable Corn Bread Cobbler Thanksgiving Casserole Recipe

November 10th, 2009 |

Thanksgiving Dinner Recipes: Vegetable Corn Bread Cobbler Thanksgiving Casserole Recipe

What You Need:

1 butternut squash, peeled and cut into 1/2 in. pieces
1 lb. red potatoes cut into 1/2 in. wedges
3 parsnips, peeled and cut into 1/2 in. pieces
1 red onion cut into 1/2 in. wedges
3 tbsp. olive oil
1 tsp salt
1 tsp. tarragon, dried
1 (14.5 oz.) can chicken broth
2 C fresh broccoli florets
1/2 tsp. lemon peel, grated
4 tsp. cornstarch
1 1/2 C milk, divided
1 3/4 C baking mix
1/2 C yellow cornmeal
1/8 tsp. cayenne pepper

How to Make It:

Set the oven temperature on 375 degrees and allow the oven to heat.
Place the squash, potatoes, parsnips and onions in a shallow baking dish.
Pour the olive oil in a small mixing bowl and stir in the salt and tarragon.
Pour the oil mixture over the top of the vegetables and toss to coat well.
Bake 55 minutes or until the vegetables are fork tender stirring once during baking.
Pour the chicken broth into a saucepan and place the pan over medium heat.
Bring the broth to a quick steady boil.
Add the broccoli and lemon peel.
Reduce the heat to low, cover and cook 3 minutes until the broccoli is crisp tender.
In a separate bowl combine the cornstarch and 1/2 C of the milk.
Stir together until the mixture becomes smooth.
Pour the cornstarch mixture into the broccoli and bring back to a rapid boil.
Cook 2 minutes being sure to stir constantly until mixture thickens.
Remove the saucepan from the heat once the sauce thickens.
When the vegetables are roasted stir them into the thickened mixture.
Spread the vegetable mixture into the pan the vegetables were roasted in.
Combine the baking mix, cornmeal and cayenne pepper in a bowl.
Stir in the remaining 1 C of milk until the dough become smooth.
Drop the dough by rounded spoons over the top of the vegetable mixture.
Bake 18 minutes or until the top is a golden brown.