Imagine a side dish so incredibly delicious that it steals the spotlight from the main course. This Cornbread Dressing with Sausage and Fennel is not just another holiday recipe—it's a flavor-packed culinary experience that transforms a traditional side into a mouthwatering masterpiece. With its perfect blend of savory sausage, aromatic fennel, and crumbly cornbread, this dish promises to become the most talked-about item on your dinner table.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 pound cornbread, crumbled
- 1/2 pound sausage, cooked and crumbled
- 1 cup diced fennel
- 1 cup diced onions
- 2 cups chicken broth
- 1 tablespoon sage
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 9x13 inch baking dish by lightly greasing it with butter or cooking spray.
- In a large skillet over medium heat, cook the sausage until fully browned and crumbled, breaking it into small pieces as it cooks. Transfer the cooked sausage to a paper towel-lined plate to drain excess grease.
- In the same skillet, sauté the diced fennel and onions until they become soft and translucent, about 5-7 minutes. The fennel should be slightly caramelized and fragrant.
- In a large mixing bowl, combine the crumbled cornbread, cooked sausage, sautéed fennel, and onions. Sprinkle the dried sage over the mixture.
- Gradually pour the chicken broth over the cornbread mixture, stirring gently to ensure even moisture distribution. The mixture should be moist but not soggy.
- Season the dressing with salt and pepper to taste, mixing thoroughly to incorporate the seasonings.
- Transfer the mixture to the prepared baking dish, spreading it evenly and smoothing the top with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the edges are crispy.
- Remove from the oven and let the dressing rest for 10 minutes before serving to allow the flavors to meld and the texture to set.
- Serve hot as a side dish, garnishing with fresh chopped parsley if desired.
Tips
- • Use day-old cornbread for the best texture and absorption of flavors • Make sure to drain the sausage thoroughly to prevent a greasy dressing • Sauté the fennel and onions slowly to develop their natural sweetness • Don't overmix the ingredients—gently fold to maintain a light texture • Test the moisture level of the dressing before baking; it should be moist but not wet • Let the dressing rest after baking to allow flavors to meld and set • For extra richness, you can add a beaten egg to help bind the ingredients • Fresh herbs can be a great additional garnish for extra flavor complexity
Nutrition Facts
Calories: 350kcal
Carbohydrates: 30g
Protein: 15g
Fat: 18g
Saturated Fat: 6g
Cholesterol: 45mg
