Cornbread Dressing With Fennel And Sausage Recipes

CORNBREAD DRESSING WITH SAUSAGE AND FENNEL RECIPE

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.

NO-BAKE SAUSAGE AND CORNBREAD DRESSING

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.

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.

SAUSAGE AND CORNBREAD DRESSING

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.

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.

SAUSAGE AND CORNBREAD DRESSING

Steps:

• Preheat oven to 350°. In a 6-qt. stockpot, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking it into crumbles. Remove with a slotted spoon, reserving drippings in pot., Add onions and celery to drippings; cook and stir 6-8 minutes or until tender. Remove from heat; stir in sausage. Add cubed bread and cornbread; toss to combine., In a small bowl, whisk eggs, steak sauce, seasonings and baking powder until blended; stir into bread mixture. Stir in enough broth to reach desired moistness., Transfer to a greased 13x9-in. or 3-qt. baking dish. Bake 40-50 minutes or until lightly browned.