Best Cornbread Dressing With Fennel And Sausage Recipes

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SOUTHERN CORNBREAD DRESSING



Southern Cornbread Dressing image

Nothing says "welcome home" like the aroma of a fresh baked Southern Cornbread Dressing. In the South you can guarantee there will be dressing on the table (no stuffing down here!) and one of the most popular dressings is cornbread. We've developed a special Cornbread Crumble recipe specifically for this Southern Cornbread Dressing. Our cornbread is a little-bit sweet, but it blends perfectly with the celery, onions, and sage.

Provided by Southern Living Editors

Categories     Thanksgiving Recipes

Time 2h20m

Yield Serves 14 to 16

Number Of Ingredients 9

1/2 cup butter
3 cups diced celery
2 cups diced sweet onions
1/2 cup finely chopped fresh sage
Cornbread Crumbles
3 cups soft, fresh breadcrumbs
4 large eggs, lightly beaten
7 cups chicken broth
1 tablespoon freshly ground pepper

Steps:

  • Preheat oven to 400°. Melt butter in a large skillet over medium-high heat; add celery and onions, and sauté 5 to 6 minutes or until onions are tender. Stir in sage, and sauté 1 minute.
  • Stir together Cornbread Crumbles and breadcrumbs in a large bowl. Stir in eggs, next 2 ingredients, and celery mixture, stirring until blended. Divide cornbread mixture between 1 lightly greased 13- x 9-inch baking dish and 1 lightly greased 8-inch square baking dish.
  • Bake at 400° for 45 to 55 minutes or until set and golden brown.

NO-BAKE SAUSAGE AND CORNBREAD DRESSING



No-Bake Sausage and Cornbread Dressing image

Provided by Geoffrey Zakarian

Categories     side-dish

Time 30m

Yield 8 to 10 servings

Number Of Ingredients 26

1 pound ground spicy pork sausage
Kosher salt and freshly ground black pepper
2 tablespoons onion powder
1 tablespoon garlic powder
2 teaspoons ground fennel seed
1 teaspoon celery salt
1 cup diced carrots
1 cup diced celery
1 cup chestnuts, canned or packaged, chopped
1 cup diced fennel
1 cup diced Spanish onions
2 tablespoons minced garlic
1 tablespoon minced fresh sage
4 cups crumbled cornbread, recipe follows
3 cups chicken stock
3 tablespoons chopped fresh parsley
Unsalted butter, as needed
1 cup all-purpose flour
1 cup cornmeal
2/3 cup sugar
3 1/2 teaspoons baking powder
2 teaspoons kosher salt
1/2 cup buttermilk
1/2 cup whole milk
1/3 cup canola oil
1 large egg, beaten

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.

CORNBREAD AND SAUSAGE STUFFING



Cornbread and Sausage Stuffing image

Some cooks use diced giblets (heart, gizzard, and liver) in addition to the pork sausage in order to give this cornbread-based stuffing an extra meaty taste. It's the perfect partner for our Roast Turkey with Herb Butter.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h40m

Number Of Ingredients 8

1 pound fresh pork sausage, casings removed, crumbled (plus giblets, diced; optional)
1 large onion, (about 2 cups), finely chopped
3 celery, finely chopped (1 1/2 cups)
Kosher salt and freshly ground pepper
2 pounds prepared cornbread, cut into 3/4-inch cubes (12 cups)
3 tablespoons finely chopped fresh sage
3 large eggs, lightly beaten
1 cup low-sodium chicken broth

Steps:

  • Preheat oven to 350 degrees. In a large nonstick skillet, cook sausage (and giblets, if using) over medium-high heat, stirring often, until browned and cooked through, 5 to 8 minutes. With a slotted spoon, transfer to a large bowl.
  • To pan, add onion, celery, and 1/4 cup water. Reduce heat to medium; cook, scraping up browned bits with a wooden spoon, until vegetables soften, about 10 minutes. Season generously with salt and pepper. Add to sausage.
  • Add cornbread, sage, and eggs to sausage and vegetables. Bring broth to a simmer in a small saucepan; pour 1/2 cup over stuffing, and toss gently (cornbread will break down into smaller pieces). If needed, add up to 1/2 cup more broth, until stuffing feels moist, but not wet. Stuff into turkey, using about 4 cups.
  • Spoon remaining stuffing into an 8" baking pan; it should reach the top. Bake until top is golden brown, about 45 minutes.

CORNBREAD STUFFING WITH SAUSAGE



Cornbread Stuffing With Sausage image

The name says it all! Ground sausage is cooked with celery and onions, then baked with cornbread, bread crumbs and chicken broth.

Provided by sal

Categories     Side Dish     Stuffing and Dressing Recipes     Sausage Stuffing and Dressing Recipes

Time 1h10m

Yield 12

Number Of Ingredients 8

1 pound ground sausage
2 cups chopped celery
2 large onions, chopped
5 cups crumbled cornbread
5 cups seasoned bread crumbs
2 ¾ cups chicken broth
1 ½ teaspoons poultry seasoning
1 teaspoon sage

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Place sausage, celery and onions in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  • In a large bowl combine sausage mixture with cornbread, bread crumbs, chicken broth, poultry seasoning and sage. Mix well and transfer to a 9x12 inch baking dish.
  • Bake, covered, for 45 minutes or until well set and cooked through.

Nutrition Facts : Calories 440.7 calories, Carbohydrate 51.1 g, Cholesterol 40 mg, Fat 19.3 g, Fiber 4.3 g, Protein 15 g, SaturatedFat 6.5 g, Sodium 1401.8 mg, Sugar 6.5 g

SKILLET SAUSAGE AND CORNBREAD DRESSING



Skillet Sausage and Cornbread Dressing image

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

Unsalted butter, for the pan
1 cup cornmeal
1 cup all-purpose flour
2/3 cup granulated sugar
3 1/2 teaspoons baking powder
2 teaspoons kosher salt
1/2 cup buttermilk
1/2 cup whole milk
1/3 cup canola oil
2 tablespoons Dijon mustard
1 large egg, beaten
1 pound bulk spicy pork sausage
2 tablespoons onion powder
1 tablespoon garlic powder
2 teaspoons ground fennel seed
1 teaspoon celery salt
Kosher salt and freshly ground black pepper
1 cup chopped carrot
1 cup chopped celery
1 cup peeled, roasted chestnuts, chopped
1 cup chopped fennel
1 cup chopped Spanish onion
2 tablespoons minced garlic
1 tablespoon minced fresh sage leaves
1/2 cup white wine
2 cups chicken stock or low-sodium chicken broth
1/4 cup Dijon mustard
2 teaspoons chopped fresh parsley

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.

CORNBREAD DRESSING



Cornbread Dressing image

This crisp, rich and buttery dressing is excellent as a side dish for dinner on Thanksgiving and as leftovers the next day. Aromatics and a mix of fresh and dried herbs give it a deep savoriness. The sausage brings a flavor of its own, but you can leave it out for a vegetarian-friendly alternative. The accompanying cornbread recipe yields a result firm enough to soak up the stock and buttermilk without it turning to a pudding, but you can also use store-bought cornbread or a boxed mix. If you do, just crumble the baked cornbread and spread it out on a sheet pan in an even layer to dry for at least 4 hours and up to 12 hours before mixing it with the rest of the dressing ingredients.

Provided by Yewande Komolafe

Categories     stuffing and dressing, side dish

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 14

3 tablespoons unsalted butter, melted, plus more for the pan
1 tablespoon neutral oil, such as grapeseed or canola, plus more if needed
1 pound loose pork sausage
1 large yellow onion, very finely chopped (2 cups)
4 celery ribs, very finely chopped (2 cups)
4 garlic cloves, minced
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon fennel seeds
2 tablespoons chopped fresh sage (from 10 large leaves)
Salt and pepper
1 recipe cornbread for dressing, broken into 1-inch pieces, or 10 cups loosely packed cornbread
1 1/2 cups chicken, turkey or vegetable stock
1 cup buttermilk, preferably full-fat

Steps:

  • Heat oven to 375 degrees. Butter a 9-by-13-inch baking dish.
  • Heat a large skillet over medium and pour in the oil. Add the sausage and cook, using a wooden spoon to break it into small pieces, until the meat is cooked through and no longer pink, about 8 minutes. Transfer the cooked sausage to a plate, keeping any fat in the skillet. Add a few additional tablespoons oil if needed to evenly coat the bottom.
  • Add the onion and celery to the skillet. Cook over medium heat, stirring occasionally, until softened, about 6 minutes. Add the garlic, thyme, oregano, fennel seeds and sage, and cook until fragrant, about 1 minute. Return the cooked sausage to the skillet and stir to incorporate. Season to taste with salt and pepper. Transfer the mixture to a large bowl, add the cornbread pieces and toss to combine. Pour in the stock and buttermilk, and stir until well mixed. Taste and adjust seasoning with salt and pepper if necessary.
  • Transfer the cornbread mixture to your prepared dish and spread evenly. Drizzle the melted butter over the top. Cover the dish with foil and bake until heated through, 30 to 35 minutes. Raise the oven temperature to 400 degrees, remove the foil and bake until the surface is golden brown in spots, 15 to 20 minutes. Cool for at least 10 minutes before serving warm.

GRANDMA'S CORN BREAD DRESSING



Grandma's Corn Bread Dressing image

My grandmother often made this for my family at holidays and also just with good homemade meals. I hope you enjoy it as much as I have!

Provided by Amy

Categories     Side Dish     Stuffing and Dressing Recipes     Cornbread Stuffing and Dressing Recipes

Time 1h15m

Yield 6

Number Of Ingredients 8

1 (16 ounce) package dry corn bread mix
2 tablespoons butter
½ cup chopped celery
1 small onion
2 eggs, beaten
2 cups chicken stock
2 tablespoons dried sage
salt and pepper to taste

Steps:

  • Prepare the dry corn bread mix according to package directions. Cool and crumble.
  • Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking dish.
  • In a large skillet over medium heat, melt the butter and saute the celery and onion until soft.
  • In a large bowl, combine the celery, onions, 3 cups crumbled corn bread, eggs, chicken stock, sage and salt and pepper to taste; mix well.
  • Place into prepared dish and bake at 350 degrees F (175 degrees C) for 30 minutes.

Nutrition Facts : Calories 362.8 calories, Carbohydrate 52.8 g, Cholesterol 75.8 mg, Fat 13 g, Fiber 1.2 g, Protein 8.8 g, SaturatedFat 4.6 g, Sodium 1582.3 mg, Sugar 9.5 g

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