Cornbread, Sausage & Fennel Dressing
Serves: 8
Prep Time: 25 minutes
Cook Time: 35 minutes
BEER PAIRING
Pair with an International Pale Lager like Peroni Nastro Azzurro®
The salt and spices of the Italian sausage along with the bright flavors of the fennel and celery are heightened even more when paired with sweet, fresh bread notes, like in Peroni Nastro Azzurro® pale lager.
Southern cornbread dressing gets a twist with the addition of Italian sausage, fennel and a touch of lemon, creating a delicious side dish for any winter or fall meal. Plus, when paired with floral hop aromas—like in a Peroni Nastro Azzurro® pale lager—you’ll amplify the sage and fennel and create an irresistible duo your guests won’t be able to stop talking about.
INGREDIENTS
Cornbread
1 cup all-purpose flour
1 cup cornmeal
1 tablespoon baking powder
1 teaspoon salt
2 eggs
1 cup whole milk
⅓ cup olive oil
Dressing
1 tablespoon canola oil
1 pound mild Italian bulk sausage
1 cup diced onion
1 cup diced fennel
½ cup diced celery
2 tablespoons chopped fresh sage
1 tablespoon chopped fresh oregano
1 tablespoon grated lemon zest
2 cups low-sodium chicken stock
2 large eggs
1 tablespoon lemon juice
½ teaspoon kosher salt
¼ teaspoon ground black pepper
2 tablespoons unsalted butter, diced
FOR SERVING:
Turkey, sliced
Chicken, sliced
Game bird, sliced
PREPARATION
STEP 1
Preheat oven to 400°F. Grease a 9" x 9" baking dish with softened butter or cooking spray. In a large bowl, combine flour, cornmeal, baking powder and salt, and in another bowl, whisk to combine eggs, milk and olive oil. Add the wet ingredients to the dry and stir to combine. Pour the batter into the prepared pan and bake for 35 minutes until cooked through. Transfer to a cooling rack. Once cool, cut into 1-inch squares and place on a baking sheet. Toast in a 400°F oven, flipping once, until the cornbread is golden and toasted—about 15 minutes.
STEP 2
Preheat oven to 375°F. In a large skillet, heat canola oil over medium-high heat and sauté sausage until browned and cooked through; transfer to a plate. Reduce heat to medium and sauté onion, fennel and celery until softened—about 10 minutes. Transfer to a large baking dish and add cornbread, sausage, sage, oregano and lemon zest, and toss until combined.
STEP 3
In a bowl, whisk to combine chicken stock, eggs, lemon juice, salt and pepper. Pour over cornbread mixture and gently toss to combine. Place cubed butter on top of the dressing, then cover with foil and bake for 25 minutes. Remove foil and continue to bake for another 10 to 15 minutes until set.
Note: Cornbread can be made 2 days in advance.
Serving Suggestions: Pair with roasted turkey, chicken or other game birds.
Ingredients
INGREDIENTS
Cornbread
1 cup all-purpose flour
1 cup cornmeal
1 tablespoon baking powder
1 teaspoon salt
2 eggs
1 cup whole milk
⅓ cup olive oil
Dressing
1 tablespoon canola oil
1 pound mild Italian bulk sausage
1 cup diced onion
1 cup diced fennel
½ cup diced celery
2 tablespoons chopped fresh sage
1 tablespoon chopped fresh oregano
1 tablespoon grated lemon zest
2 cups low-sodium chicken stock
2 large eggs
1 tablespoon lemon juice
½ teaspoon kosher salt
¼ teaspoon ground black pepper
2 tablespoons unsalted butter, diced
FOR SERVING:
Turkey, sliced
Chicken, sliced
Game bird, sliced
Preparation
PREPARATION
STEP 1
Preheat oven to 400°F. Grease a 9" x 9" baking dish with softened butter or cooking spray. In a large bowl, combine flour, cornmeal, baking powder and salt, and in another bowl, whisk to combine eggs, milk and olive oil. Add the wet ingredients to the dry and stir to combine. Pour the batter into the prepared pan and bake for 35 minutes until cooked through. Transfer to a cooling rack. Once cool, cut into 1-inch squares and place on a baking sheet. Toast in a 400°F oven, flipping once, until the cornbread is golden and toasted—about 15 minutes.
STEP 2
Preheat oven to 375°F. In a large skillet, heat canola oil over medium-high heat and sauté sausage until browned and cooked through; transfer to a plate. Reduce heat to medium and sauté onion, fennel and celery until softened—about 10 minutes. Transfer to a large baking dish and add cornbread, sausage, sage, oregano and lemon zest, and toss until combined.
STEP 3
In a bowl, whisk to combine chicken stock, eggs, lemon juice, salt and pepper. Pour over cornbread mixture and gently toss to combine. Place cubed butter on top of the dressing, then cover with foil and bake for 25 minutes. Remove foil and continue to bake for another 10 to 15 minutes until set.
Note: Cornbread can be made 2 days in advance.
Serving Suggestions: Pair with roasted turkey, chicken or other game birds.