Best Cornbread Sausage And Fennel Dressing Recipes

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.

CORNBREAD DRESSING WITH SAUSAGE AND FENNEL

Steps:

• 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. Cover dressing with foil and bake until heated through, about 30 minutes. Remove foil and bake until dressing is golden and crisp on top, 20-30 minutes longer. Serve topped with fennel fronds. DO AHEAD: Cornbread can be toasted 1 day ahead; store tightly wrapped at room temperature. Fennel and sausage mixture can be cooked 1 day ahead. Cover and chill separately.

CORNBREAD DRESSING WITH FENNEL AND SAUSAGE

Steps:

• Pre heat oven 300 degrees. Toast cornbread on 2 cookie sheets, tossing occasionally until beginning to brown in spots, 40-45 min Cook sausage in a large skillet over medium high heat until dark brown, 6-8 min, drain and cool Reduce heat to medium and add 8 tbl butter. Add fennel, celery, scallions, garlic and cook, stirring often until vegetables are tender, about 15 min Add pears and wine, increase heat to medium high and cook stirring occasionally until wine is almost evaporated, about 5 min Butter 9 x 13 baking dish. Combine sausage, fennel mixture, herbs and 1 1/2 cups broth in a large bowl. Add cornbread and toss to combine, season with pepper and salt. Let sit 10 min, then add remaining 1/2 cup broth and toss. Add 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 tbl butter. Bake at 400 degrees covered with foil 30 min. Remove foil and bake until golden, and crisp, 20-30 min longer. Cornbread, fennel and sausage mixture can be made 1 day ahead.