CORNBREAD DRESSING WITH FENNEL AND SAUSAGE

CORNBREAD DRESSING WITH FENNEL AND SAUSAGE image

Number Of Ingredients 16

Previous Next

8 cups 1/2 " cubes cornbread
1 lb bulk sausage
1 1/4 sticks butter divided
1 medium fennel bulb - chopped
4 celery stalks - chopped
8 scallions - thinly sliced
2 garlic cloves - finely chopped
2 bosc or comice pears, peeled and chopped
1/2 cup dry white wine (sauvignon blanc)
2 tbl parsley - finely chopped
1 tbl oregano - finely chopped
1 tbl thyme - finely chopped
1 tsp sage (dried) -
2 cups or more chicken stock divided
salt & pepper
3 eggs beaten

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.