Tuesday, May 03, 2005

Sausage, Apple, and Fennel Corn Bread Dressing

Sausage, Apple, and Fennel Corn Bread Dressing (Adapted from CL)

For the corn bread

1/2 cup whole wheat pastry flour
1/2 cup all-purpose flour
3/4 cup whole yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
2 tablespoons canola oil
1 large egg, lightly beaten

For the stuffing

2 teaspoons olive oil
6 ounces chipotle turkey sausage, diced
2 cups diced onion
1 bay leaf
1 1/2 cups diced Granny Smith apple
1/2 cup diced celery
1/2 cup diced fennel bulb
1 teaspoon minced garlic
1/4 teaspoon dried rubbed sage
1/4 teaspoon poultry seasoning
1/4 teaspoon salt
1/8 teaspoon ground red pepper
1/8 teaspoon freshly ground black pepper
1 1/2 cups chicken broth
2 large eggs, lightly beaten

Preheat oven to 425

To make the corn bread

In a large bowl, whisk together flours, cornmeal, baking powder and 1/2 teaspoon salt.

In a small bowl, whisk together milk, canola oil and egg in a small bowl. Pour into the flour mixture and stir just until combined.

Scoop batter into an 8" baking dish lightly coated with nonstick spray. Bake until golden and a toothpick placed in the center comes out mostly clean - about 14-16 minutes. Remove and let cool 5 minutes on a wire rack. Remove the corn bread from the baking dish and set on a wire rack to cool completely.

Reduce oven temperature to 375

To make the stuffing

In a large skillet, heat oil over medium-high heat. Add sausage and cook until browned - about 5 minutes. Add onion and bay leaf - cook until the onion begins to turn a light golden, about 8 minutes . Stir in apple, celery and fennel - cook 5 minutes. Mix in garlic, sage, poultry seasoning, salt, red pepper and black pepper. Remove from heat and fish out the bay leaf. Let mixture cool to room temperature.

In a large bowl, crumble corn bread into small pieces. Add sausage mixture and toss gently to combine. Add broth and 2 eggs - mix well to combine.

Scoop mixture into a baking dish or muffin tins lightly coated with nonstick spray. Bake until the top is golden and crisp - about 45-60 minutes depending on what baking dish you use.

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  1. Thanks Joe, these look really yummy and something I can fix ahead of time. Will save them for Christmas dinner.

  2. Pat - I hope you like enjoy the recipe!