Cornbread Dressing With Sausage And Fennel 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.

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.

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.

SKILLET SAUSAGE AND CORNBREAD DRESSING

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

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.

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.

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.

MOM'S SAUSAGE AND CORNBREAD DRESSING

Steps:

• Bring water to a boil in a saucepan. Add giblets and boil for 10 to 15 minutes. Remove and discard giblets, reserving water.
• Preheat the oven to 400 degrees F (200 degrees C). Grease an 8-inch square baking pan.
• Mix corn muffin mix, milk, egg, and shortening together in a bowl. Pour into the prepared baking pan.
• Bake in the preheated oven until golden brown, 15 to 20 minutes. Set aside to cool.
• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Add celery, onion, and hot peppers and continue cooking 3 to 5 minutes more. Drain and discard grease. Transfer sausage mixture to a large mixing bowl.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole pan.
• Add giblet water, turkey broth, bread crumbs, cornbread, remaining eggs, sage, salt, and black pepper to the sausage mixture in the mixing bowl. Mix together well and transfer to the prepared casserole pan.
• Bake in the preheated oven until slightly brown on top with darker brown edges, about 45 minutes, checking often. Let cool 10 to 15 minutes before serving.

SAUSAGE CORNBREAD DRESSING

Steps:

• For cornbread, combine the first 5 ingredients in a large bowl. Combine the buttermilk, applesauce and egg whites; stir into dry ingredients just until moistened. , Pour into an 8-in. square baking dish coated with cooking spray. Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a large nonstick skillet, cook the sausage, celery, onion and red pepper over medium heat until meat is no longer pink; drain. Transfer to a large bowl. Crumble cornbread over mixture. Add the apples, chestnuts, parsley, garlic, thyme and pepper. Stir in broth and egg white. , Transfer to a 13x9-in. baking dish coated with cooking spray. Cover and bake at 325° for 40 minutes. Uncover; bake 10 minutes longer or until lightly browned.

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.