CORNBREAD DRESSING WITH SAUSAGE AND FENNEL RECIPE
Use your favorite store-bought cornbread to make this crispy, golden dressing.
Provided by Lisa Cericola
Categories Side Dishes
Time 1h30m
Yield Serves 8 to 10 (serving size: 1 cup)
Number Of Ingredients 14
Steps:
- Spread cubed cornbread on 2 rimmed baking sheets. Place in oven, and preheat to 400°F. Bake until cornbread is golden brown, about 15 minutes after oven preheats.
- Heat a large nonstick skillet over high. Cook sausage, stirring occasionally, until browned, about 6 minutes. Transfer sausage to a large bowl, reserving drippings in skillet. Add fennel, 1 tablespoon of the butter, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper to skillet. Reduce heat to mediumhigh; cook, stirring occasionally, until fennel is tender and slightly browned, about 8 minutes. Add fennel to bowl with sausage.
- Add onion, celery, garlic, 1 tablespoon of the butter, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper to skillet; cook, stirring occasionally, until tender, 12 to 15 minutes. Add to bowl with fennel and sausage. Add apple, thyme, and 1 tablespoon of the butter to skillet; cook, stirring often, until apples are slightly browned, 8 to 10 minutes. Add apple mixture and toasted cornbread to sausage mixture in bowl.
- Whisk together chicken broth, eggs, and remaining 2 teaspoons salt and 1 teaspoon pepper. Pour over cornbread mixture in bowl, and toss gently to combine. Let stand 10 minutes.
- Grease a 13- x 9-inch baking dish with 1 tablespoon of the butter. Spread cornbread mixture in prepared dish. Cover with aluminum foil, and bake in preheated oven 30 minutes. Remove foil; dot dressing with remaining 2 tablespoons butter. Return to oven; bake until golden brown, 25 minutes. Drizzle with maple syrup before serving.
FENNEL-SAUSAGE STUFFING
Steps:
- In a large deep skillet, saute 1/2 pound crumbled sweet Italian sausage in 6 tablespoons butter for 5 minutes. Season with salt and pepper and add 1 diced fennel bulb, 1 diced onion, and 1 tablespoon each chopped sage and thyme; cook 5 minutes, then add 1 diced peeled apple and cook 2 minutes. Pour in 2 1/2 to 3 cups chicken broth. In a large bowl, mix 2 eggs and 1/4 cup chopped parsley. Add to the bowl 16 cups toasted white bread cubes and the hot broth mixture. Gently toss the stuffing, then spread in a buttered 9-by-13-inch baking dish. Dot the top with butter or turkey pan drippings, cover and bake 30 minutes at 350. Uncover and bake until golden, 20 more minutes.
NO-BAKE SAUSAGE AND CORNBREAD DRESSING
Provided by Geoffrey Zakarian
Categories side-dish
Time 30m
Yield 8 to 10 servings
Number Of Ingredients 26
Steps:
- In a large saute pan on low heat, add the ground spicy pork sausage and cook slowly to render out the fat, about 8 minutes. Season with salt and pepper, onion powder, garlic powder, fennel seed and celery salt. Once the fat is rendered and the meat starts to brown and crisp, add the carrots, celery, chestnuts, fennel, onions, garlic and sage. Cook until the meat continues to brown, the carrots become soft and tender and the onions become translucent, about 10 minutes.
- Add the crumbled cornbread and chicken stock and stir until completely incorporated and the bread is moist. Season with salt and pepper. Garnish with the parsley.
- Serve family style in a large bowl while still hot.
- Preheat the oven to 400 degrees F. Grease a 9-inch cast-iron pan with butter.
- Combine the flour, cornmeal, sugar, baking powder and salt in a large bowl. Stir in the buttermilk, whole milk, oil and egg until smooth.
- Pour the batter into the prepared pan and bake until a toothpick is smooth when tested, about 25 minutes.
SKILLET SAUSAGE AND CORNBREAD DRESSING
Save space in the oven on the big day with this easy cornbread dressing. I start with a make-ahead buttermilk cornbread that has an extra depth of flavor, thanks to a dash of Dijon. A half hour before everyone sits down to the table, I saute some spicy sausage with Dijon mustard, vegetables, chestnuts and fresh herbs. After folding in the cornbread, the dish goes straight into a serving bowl -- leaving plenty of room for the other sides in the oven.
Provided by Geoffrey Zakarian
Time 1h15m
Yield 8 to 10 servings
Number Of Ingredients 28
Steps:
- For the cornbread: Preheat the oven to 400 degrees F. Grease a 9-inch cast-iron skillet with butter.
- Combine the cornmeal, flour, sugar, baking powder and salt in a large bowl. Stir in the buttermilk, whole milk, oil, Dijon mustard and egg until smooth. Pour the batter into the prepared skillet and bake until a toothpick inserted into the center comes out clean, about 25 minutes. The cornbread can be made up to 1 day in advance. Wrap tightly in several layers of plastic wrap and store at room temperature.
- For the stuffing: Crumble enough of the cornbread into large pieces to make 4 cups. Reserve the remaining cornbread for another use.
- Add the sausage to a large skillet over medium heat and cook, breaking up with a wooden spoon, until the fat starts to render, about 8 minutes. Add the onion powder, garlic powder, fennel seed and celery salt and season with salt and pepper. Once the meat starts to brown and crisp, add the onion, carrot, celery, chestnuts, fennel, garlic and sage. Cook, stirring occasionally, until the meat is browned, the carrots become soft and tender and the onions are translucent, about 10 minutes.
- Add the white wine and scrape up any browned bits from the bottom of the pan with a wooden spoon. Bring the wine to a boil and cook until mostly evaporated, about 3 minutes. Stir in the chicken stock and Dijon mustard and bring to a simmer. Fold in the cornbread until completely incorporated and the bread is moist and heated through, about 3 minutes. Season to taste with salt and pepper.
- Transfer the stuffing to a serving bowl and garnish with the parsley.
SAUSAGE AND CORNBREAD DRESSING
Recipe for Kwanzaa.
Provided by Donna
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Time 1h50m
Yield 12
Number Of Ingredients 14
Steps:
- Bake cornbread according to package directions. Cool and crumble into a large bowl.
- Preheat oven to 375 degrees F (190 degrees C). Heat oil in a large skillet over medium-high heat. Cook sausage until brown and crumbly, remove from the skillet but keep the oil in the pan. Add onions, apples and celery; cook stirring occasionally until tender, about 5 minutes.
- Toss the cooked mixture and the sausage into the bowl with the crumbled cornbread. Stir in the chicken broth and melted butter. Season with parsley, sage, thyme, rosemary salt and pepper. Blend well and press into a 9x13 inch baking dish.
- Bake in the preheated oven for 35 to 45 minutes.
Nutrition Facts : Calories 378.9 calories, Carbohydrate 30.9 g, Cholesterol 36.9 mg, Fat 25.1 g, Fiber 1.4 g, Protein 7.9 g, SaturatedFat 9.1 g, Sodium 963.6 mg, Sugar 7.4 g
CORNBREAD, SAUSAGE, AND FENNEL DRESSING
Steps:
- Preheat oven to 300°. Divide cornbread between 2 baking sheets. Bake, tossing occasionally, until brown in spots, 40-45 minutes.
- Meanwhile, cook sausage in a skillet over medium-high heat, breaking up with a spoon, until dark brown, 6-8 minutes. Using a slotted spoon, transfer sausage to a bowl; let cool.
- Reduce heat to medium and heat 8 tbsp butter in same skillet. Add fennel, celery, scallions, and garlic and cook, stirring, until vegetables are tender, about 15 minutes. Add pears and wine, increase heat to medium-high, and cook, stirring occasionally, until wine is almost completely evaporated, about 5 minutes.
- Increase oven temperature to 400°. Butter a 13" x 9" baking dish. Combine sausage, fennel mixture, parsley, marjoram, thyme, sage, and 1 1/2 cups broth in a large bowl. Add cornbread and toss; season with salt and pepper. Let sit 10 minutes, then add remaining 1/2 cup broth and toss, adding more broth if needed (bread should be moist but not soggy). Add eggs and mix gently to combine. Transfer dressing to prepared baking dish and dot with remaining 2 tbsp butter.
- Cover dressing with foil and bake until heated through, about 30 minutes. Remove foil and bake until top is golden and crisp, 20-30 minutes longer. Serve topped with fennel fronds.
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CORNBREAD DRESSING WITH SAUSAGE AND FENNEL RECIPE
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- Preheat oven to 300°. Divide cornbread between 2 large rimmed baking sheets. Bake, tossing occasionally, until beginning to brown in spots and dry out, 40–45 minutes.
- Meanwhile, cook sausage in a large skillet over medium-high heat, breaking up with a spoon, until dark brown, 6–8 minutes. Using a slotted spoon, transfer sausage to a small bowl; let cool.
- Reduce heat to medium and heat 8 Tbsp. butter in same skillet. Add fennel, celery, scallions, and garlic and cook, stirring often, until vegetables are tender, about 15 minutes. Add pears and wine, increase heat to medium-high, and cook, stirring occasionally, until wine is almost completely evaporated, about 5 minutes.
- Increase oven temperature to 400°. Butter a 13x9x2” baking dish. Combine sausage, fennel mixture, parsley, marjoram, thyme, sage, and 1½ cups broth in a large bowl. Add cornbread and toss to combine; season with salt and pepper. Let sit 10 minutes, then add remaining ½ cup broth and toss, adding more broth if needed (bread should be very moist but not soggy). Add eggs and mix gently just to combine. Transfer dressing to prepared baking dish and dot with remaining 2 Tbsp. butter.
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