MEATLESS MONDAY

At the heart of every Thanksgiving meal are the side dishes. I like the traditional turkey, dressing, mashed potatoes etc., but I've also been known to try a little something new once in awhile. I'm making plans now and all my current magazines are chocked full of suggestions,traditional and not so traditional. I thought today's recipe sounded promising. It comes from CUISINE AT HOME.

SCALLOPED CORN DRESSING
MELT:
1 stick unsalted butter(8tbsp)
2 c. diced celery
2 c. diced onion
1 c. frozen corn kernels
WHISK:
2 c. low-sodium chicken broth
1 c. whole milk
2 eggs
COMBINE:
4 cups cubed cornbread, staled
4 cups cubed French bread, staled
1 1/2c. crushed butter crackers (such as Ritz), divided
1/2 c. chopped fresh parsley
3 tbsp. chopped fresh sage
1 tsp. kosher salt
1 tsp. black papper
1 tbsp. unsalted butter, melted

Preheat the oven to 375. Coat a 3 qt. baking dish with nonstick spray.
Melt 1 stick butter in a saute pan over medium heat. Add onion and celery and sweat until softened, 10 minutes. Add corn and cook to heat through, 2-3 minutes.
Whisk together broth, milk, and eggs
Combine cornbread cubes, French bread cubes, 1 cup crackers,parsley and sage in a large bowl.
Stir in butter-onion mixture, broth mixture, salt and pepper. Transfer dressing to prepared baking dish and bake 30 minutes.
Combine remaining 1/2 c. crackers with 1 tbsp. melted butter and sprinkle over dressing. Bake dressing until browned, 30 minutes more. Let dressing rest 20 minutes before serving.