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Herbed Cornbread Dressing with Sausage & Fennel

by in Nov 2013
This herbed cornbread dressing is packed with sautéed spicy sausage, onions, fennel, and herbs. It requires very little fat but yields a lot of flavor. Note that for a large crowd you can easily double this recipe.
Herbed Cornbread Dressing with Sausage
Photo/Art by Kristin Teig


  • 1 pound hot or sweet Italian sausage
  • 1-1-1/3 cup water
  • 1-1/2 tablespoons olive oil
  • 2 cups chopped fresh fennel, 1/2-inch cubes (from 1 large bulb)
  • 1 cup finely chopped onion
  • 2 tablespoons chopped garlic
  • 1-1/2 tablespoons chopped fresh thyme
  • 1-1/2 tablespoons chopped fresh sage
  • 1-1/2 tablespoons chopped fresh rosemary
  • 1/2 cup finely chopped fresh parsley, plus more for garnish
  • Kosher or sea salt and freshly ground black pepper, to taste
  • 1 loaf Herbed ‘Spider’ Cornbread, cut into 1/2-inch cubes (about 8 cups)


Cut the sausage out of the casing and place in a large skillet. Add 1 cup of water and bring to a boil over high heat. Reduce the heat to low and cook 8 minutes, stirring and breaking the sausage up into small pieces. Add the oil, fennel, onion, garlic, thyme, sage, and rosemary, and cook, stirring often, another 5 minutes. There should still be water in the skillet; if the water has dried up, add another 1/2 cup. Add half the parsley plus salt and pepper to taste. The sausage should be cooked through, and the fennel should be cooked but still have a slight bite. There should be enough water in the skillet to keep all the ingredients moist.

Place the cornbread in a bowl and add all the ingredients from the skillet. Mix well and taste for seasoning.

Bake the dressing in a medium-size (approximately 2-quart) casserole dish in a 350° oven 20 to 30 minutes. Garnish with chopped fresh parsley and serve.
Updated Thursday, October 31st, 2013
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