Cornbread Sausage And Fennel Dressing Recipes

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FENNEL-SAUSAGE STUFFING



Fennel-Sausage Stuffing image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Number Of Ingredients 0

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.

CORNBREAD STUFFING WITH ANDOUILLE, FENNEL, AND BELL PEPPERS



Cornbread Stuffing with Andouille, Fennel, and Bell Peppers image

Provided by Jamie Purviance

Categories     Bread     Side     Bake     Sauté     Thanksgiving     Stuffing/Dressing     Sausage     Fennel     Bell Pepper     Family Reunion     Potluck     Butter     Bon Appétit

Number Of Ingredients 11

1 1/2 pounds purchased cornbread, cut into 1-inch cubes
5 tablespoons butter, divided
12 ounces fully cooked andouille sausages (about 4), halved lengthwise, then cut crosswise into 1/2-inch-wide pieces
1 medium fennel bulb, trimmed, cutinto 1/2-inch cubes
1 medium onion, cut into 1/2-inch pieces
1 medium red bell pepper, cut into 1/2-inch pieces
2 tablespoons chopped fresh thyme
1/4 teaspoon coarse kosher salt plus additional for sprinkling
1/8 teaspoon freshly ground black pepper plus additional for sprinkling
2 cups low-salt chicken broth
1 large egg

Steps:

  • Position rack in center of oven; preheat to 350°F. Spread cornbread in single layer on large baking sheet. Bake until dry and lightly browned, 30 to 45 minutes. Let cool. DO AHEAD: Can be made 1 day ahead. Store in airtight container at room temperature.
  • Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add sausage pieces; sauté until brown, about 4 minutes. Transfer sausage to large bowl.
  • Melt remaining 3 tablespoons butter in same skillet over medium-high heat. Add fennel, onion, and bell pepper; sprinkle with coarse salt and pepper. Sautéuntil onion is golden, 10 to 12 minutes. Add to bowl with sausage.
  • Preheat oven to 350°F. Add cornbread, thyme, 1/4 teaspoon salt, and 1/8 teaspoon pepper to vegetable-sausage mixture; mix gently. Whisk 2 cups broth and egg in medium bowl. Add broth mixture to cornbread mixture and toss. Transfer mixture to 13x9x2-inch glass baking dish.
  • Bake stuffing uncovered until crisp on top, about 1 hour. Let stand 15 minutes.

SAUSAGE AND CORNBREAD DRESSING



Sausage and Cornbread Dressing image

Recipe for Kwanzaa.

Provided by Donna

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

Time 1h50m

Yield 12

Number Of Ingredients 14

2 (8 ounce) packages corn bread mix
2 tablespoons vegetable oil
1 pound spicy pork sausage
2 onions, chopped
2 apples, cored and chopped
4 stalks celery, diced
¾ cup chicken broth
¼ cup unsalted butter, melted
¼ cup chopped fresh parsley
2 teaspoons rubbed sage
½ teaspoon dried thyme
½ teaspoon dried rosemary
½ teaspoon salt
¼ teaspoon ground black pepper

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.

Nutrition Facts : Calories 378.9 calories, Carbohydrate 30.9 g, Cholesterol 36.9 mg, Fat 25.1 g, Fiber 1.4 g, Protein 7.9 g, SaturatedFat 9.1 g, Sodium 963.6 mg, Sugar 7.4 g

SAUSAGE AND CORNBREAD STUFFING



Sausage and Cornbread Stuffing image

The healthier cooking choices for this stuffing dish start with a quick cornbread recipe made with wheat germ and egg white. The stuffing features a healthy serving of vegetables, and flavorful turkey sausage.

Provided by Food Network Kitchen

Categories     side-dish

Time 3h20m

Yield 6 servings

Number Of Ingredients 18

1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, sliced
6 ounces (about 2 links) Italian turkey sausage, removed from casing
3 celery stalks, thinly sliced on diagonal
1 bulb fennel, cored, quartered and sliced crosswise, plus 1/4 cup chopped fronds
1 medium Bosc pear, cored and chopped
1/4 cup chopped fresh herbs, such as rosemary, sage and thyme
1/4 cup chopped fresh herbs, such as rosemary, sage and thyme
1/4 cup chopped walnuts
1 recipe Quick and Healthy Cornbread, cooled and coarsely crumbled, recipe follows
Kosher salt and freshly ground black pepper
1 to 1 1/2 cups reduced-sodium chicken broth
1 large egg white
1/2 cup water
1/4 cup buttermilk
1 (8.5 ounce) box corn muffin mix
1/4 cup toasted wheat germ

Steps:

  • Preheat the oven to 350 degrees F. Lightly mist an 8-inch square baking dish with cooking spray.
  • Heat the oil in a large nonstick skillet over medium heat; add the onion, garlic and sausage. Cook, breaking up the sausage with a spoon, until the onion is tender, about 10 minutes. Add the celery and fennel; cook, stirring occasionally, until vegetables are tender, 10 to 12 minutes. Transfer the mixture to a large bowl.
  • Toss the vegetable mixture with the pear, herbs, reserved fennel fronds, walnuts and cornbread; season with salt and pepper. Gently toss the stuffing mixture with 1/2 cup broth to moisten (adding more to moisten if needed); transfer to the prepared baking dish. Lightly mist a piece of foil large enough to cover the dish. Pour 1/2 cup broth over the stuffing and cover with the foil.
  • Bake for 30 minutes. Uncover the stuffing and bake until golden around edges, about 30 minutes more.
  • Preheat the oven to 350 degrees F.
  • Lightly mist an 8 by 8-inch baking pan with cooking spray. In a medium bowl, stir together the egg white, water and buttermilk; stir in the muffin mix and wheat germ until incorporated. Pour into the prepared pan and bake until a toothpick inserted in the center tests clean, 25 to 30 minutes.

CORNBREAD, SAUSAGE, AND FENNEL DRESSING



Cornbread, Sausage, and Fennel Dressing image

Provided by Tim Mondavi

Categories     Bread     Appetizer     Pear     Sausage     Fennel     Bon Appétit

Number Of Ingredients 17

8 cups 1/2" cubes Easy Cornbread
1 lb breakfast sausage, casings removed
10 tbsp unsalted butter, divided, plus more
1 medium fennel bulb, chopped, plus fronds
4 celery stalks, chopped
8 scallions, white and pale-green parts, sliced
2 garlic cloves, finely chopped
2 Bosc or Comice pears, peeled, chopped
1/2 cup dry white wine (such as Sauvignon Blanc)
2 tbsp finely chopped fresh flat-leaf parsley
1 tbsp chopped fresh marjoram or oregano
1 tbsp chopped fresh thyme
1 tsp dried sage leaves
2 cups (or more) chicken broth, divided
Kosher salt
freshly ground pepper
3 large eggs, beaten to blend

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.

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