| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 8 to 10 servings |
Ingredients
- 1 pound ground spicy pork sausage
- Kosher salt and freshly ground black pepper
- 2 tablespoons onion powder
- 1 tablespoon garlic powder
- 2 teaspoons ground fennel seed
- 1 teaspoon celery salt
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup chestnuts, canned or packaged, chopped
- 1 cup diced fennel
- 1 cup diced Spanish onions
- 2 tablespoons minced garlic
- 1 tablespoon minced fresh sage
- 4 cups crumbled cornbread, recipe follows
- 3 cups chicken stock
- 3 tablespoons chopped fresh parsley
- Unsalted butter, as needed
- 1 cup all-purpose flour
- 1 cup cornmeal
- 2/3 cup sugar
- 3 1/2 teaspoons baking powder
- 2 teaspoons kosher salt
- 1/2 cup buttermilk
- 1/2 cup whole milk
- 1/3 cup canola oil
- 1 large egg, beaten
Instructions
- 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.
Reviews
I made this last year using a gluten-free boxed cornmeal mix. I also didn’t have fennel seed so I didn’t use it but this was the best dressing I have ever had! No one could stop eating it.
This is now my families favorite dressing recipe
Love this recipe. The best dressing ever! Everybody loved it.
Made this for Thanksgiving 2019 and it was a hit! Made boxed cornbread 2 days ahead to let get stale and left out water chestnuts. Everyone loved it! Bad news is stuffing will now be my responsibility each year, hahaha!
Great recipe, and super easy too. I bought premade cornbread from the grocery bakery, and it was a bit too sweet. But I’m def going to try the cornbread recipe next time!
The substitute is anise. I haven’t made this yet, making it tomorrow. Our local supermarket didn’t have fennel seed, so we googled the best substitute, anise is however in smaller portions.
Agree, I too am allergic to fennel. Any substitute?
I love you GZ and like fennel, but I’m allergic to fennel seed! Is there a substitute? Happy thanksgiving to you and everyone one set!
-Lynne