Preparation

• Preheat the oven to 375 degrees.

• Peel and cut the oyster root into 1-inch chunks. Place immediately in acidulated water to prevent darkening.

• Combine ½ teaspoon of the salt with the flour in a plastic bag. Drain and pat dry the oyster root, then add it in batches to the bag of flour. Shake to coat.

• Grease a large baking tray and arrange the root chunks in a single layer on the tray. Drizzle the pieces with olive oil.

• Place in the oven. Turn the pieces after 10 minutes. Cook an additional 10 minutes. Remove from the oven and set aside.

• Reduce the oven heat to 350 degrees.

• Heat the butter over medium heat in a 4- to 5-quart pan. Reduce the heat to low and add the onion and celery. Cook for 10 to 15 minutes until the onion is translucent. Add the scallions and heat an additional 2 to 3 minutes.

• Remove the pan from the heat.

• Toss the cornbread with the remaining salt, the white pepper and cayenne pepper.

• Combine the cornbread, French bread and onion mixture and toss to coat. Add the parsley.

• Stir in the vegetable stock to moisten the bread, then stir in the eggs.

• Add the milk in ½-cup increments until the dressing is the consistency you prefer.

• Gently stir in the roasted salsify.

• Generously grease an 11-by-14-inch casserole pan and turn out the dressing into the pan. (If using a glass casserole dish, lower the oven temperature to 325 degrees.)

• Bake for 25 to 45 minutes until the dressing reaches the desired firmness. The less liquid, the shorter the baking time.

* Savory cornbread for dressing is made without sugar. Baking the dressing in a hot iron skillet gives a toothier cornbread cube; baked as traditional cornbread, the cubes tend to crumble. Both are good; it’s a matter of preference.

** At my family gatherings, dressing is almost like a savory bread pudding, dense and buttery. If you prefer a drier dressing, use less milk.