Elevate the classic stuffing with Monogram Design Center Chef Jon Liddell’s favorite dressing recipe using the five-in-one oven with Advantium speedcook technology.
To make your Thanksgiving preparation easy, Jon has shared the recipe with you. If you don’t have the Advantium, I’m sure you could make adjustments.
Brussel Sprouts Panzanella with Pecan Dressing Ingredients:
• 1 pound Brussels sprouts
• 1/8 cup olive oil
• 1 toasted baguette
-Toss Brussels sprouts and olive oil together in a mixing bowl.
-Remove the sprouts from the bowl and place them face down on the baking tray or glass baking dish.
-Place the tray on the turntable of the oven and close the door.
-Press speed cook, and using the selector, scroll to side dishes and press the selector in to select.
-Scroll to and select roasted mixed vegetables then press the selector two more times to start the recipe.
-Using the selector scroll to add 4 extra minutes to the cooking time.
-At the end of the cook cycle, remove the tray and place the sprouts into the mixing bowl with the toasted baguette.
Pecan Dressing Ingredients:
• ½ of a sweet onion, diced
• ¼ cup coconut oil
• ½ cup chopped pecans
• ¼ cup balsamic vinegar • 1 cup white wine
• ¼ cup honey • 2 tablespoons basil • 1 diced apple
• 16 oz baby kale
• 1 cup blue cheese crumbles
• To taste – salt and pepper
-Add coconut oil to the skillet and turn to medium-high for 1 minute.
-Add the onion to the oil and cook for 3 minutes, stirring occasionally.
-Add the pecans and continue to cook stirring constantly for another minute.
-On medium heat stir in the vinegar, wine, basil, and honey, then cook for 2 minutes. Turn the dressing off to cool.
-Pour the finished dressing over the roasted sprouts, baguette, kale, and toss lightly.
-Place the Panzanella on a platter and garnish with the blue cheese crumbles and apple.
-Season to taste with salt and pepper.