Casserole of Caramelized Onion and Brussels Sprouts in a Cornbread Stuffing Crust

OK I understand if you are skeptical about this - Brussels Sprouts & Sweet in the same sentence?! But I assure you, if you do not boil or steam these green puppies, they ARE sweet!  I have been cooking with them for the last two months and am convinced!

Give this a try and if you want a vegetarian dish, add some tofu well-browned and maybe some cheese.  But do NOT discount these wonderful veggies because of previous boiling disasters!

12-oz package cornbread stuffing
24-32-oz fresh Brussels sprouts, sliced in thirds
2 large Vidalia onions, thinly sliced
2 Tbsp dried cranberries
2 Tbsp roasted pumpkin seeds
4 Tbsp butter
4 Tbsp olive oil

Preheat oven to 350F.  You will need two large skillets to caramelize the onions and Brussels sprouts separately.  Melt half the butter in each of the two skillets.  Turn the sliced Brussels sprouts into one and the onions into the other skillet.  Simmer over medium heat at the highest, and watch very carefully.  Stir often and be sure the veggies are browning and NOT burning.  Caramelize for 30-40 minutes - or as long as you have patience for !  :-))

Meanwhile, prepare the cornbread stuffing according to package directions.  Turn into an oiled 9x13-inch casserole dish and pull up to form an empty crust.  Bake the cornbread crust for 15-20 minutes just to crisp the crust up. 

Mix the sweet caramelized veggies together in a bowl and tip into the cornbread crust.  Scatter the pumpkin seeds and cranberries on top, and return to the oven just to reheat, say 10 minutes.  Watch carefully - don't heat too much as you will loose the caramelization and return to an overcooked-sulfuroius dish (that many people relate to Brussels sprouts) that you DEFINITELY do not want!