#TBT to my trip to Hawaii over the summer to visit Shriners Hospital for Children! The amazing kids there made this Christmas video to raise awareness for Shriners and the children they help. It’s so adorable! Take a look and share it with your friends.
Thanksgiving is one of my favorite holidays because I love cooking so much! All of the food turned out great, but this was my favorite by far. It would also be great for Christmas and the rest of the holiday season. Enjoy!
Cornbread Dressing with Sausage and Fennel
Prep the day before: Toast a loaf of your favorite bread (I used Spelt) in the oven at 350 degrees and let sit out overnight. Bake a package of cornbread (I like Jiffy) in a cast iron skillet and let sit overnight.
What youʼll need: 2 Italian chicken sausages (casings removed) 1 medium fennel bulb, chopped 4 celery stalks, chopped 8 scallions, white and pale green parts, thinly sliced\ 1 yellow onion, chopped 2 garlic cloves, finely chopped 2 Comice pears, peeled, chopped 1/2 cup of dry white wine (I used a Sauvignon Blanc) 2 Tbsp. chopped Italian parsley 1 Tbsp. chopped oregano 1 Tbsp. chopped fresh thyme 1 Tbsp. chopped fresh sage leaves 2 cups low sodium chicken broth kosher salt, freshly ground pepper 3 large eggs, beaten 10 tbsp. unsalted butter
Directions: Pre-heat oven to 300 degrees. Heat large skillet over medium-high heat and add sausage. Using a slotted spoon break apart and cook until dark brown. About 8 minutes. Transfer to a bowl. Reduce the heat to medium, and, in the same skillet, melt 8 Tbsp. butter. Add celery, onion, fennel, scallions, and garlic and cook for about 15 minutes until vegetables are tender. Add pears and white wine, increasing heat to medium-high and cook until liquid is almost evaporated, about 5 minutes. Let cool.
In a food processor lightly pulse toasted bread until chunky bread crumbs remain. In a large bowl combine sausage, bread, fennel mixture, parsley, thyme, sage, salt and pepper to taste, 1 cup of broth, stir to combine. (I like to use a large spoon first then get in with my hands to break up pieces and create a smoother texture). Add cornbread and remaining 1 cup of broth, combine. Gauge texture and add more broth as needed. Bread should be moist but not soggy. Taste to make sure your 100% happy with it. Now add three eggs beaten and stir with spoon to combine.
Butter your baking dish and transfer half of the stuffing. Cover with foil and bake for 30 minutes then uncover and bake for 20-3- minutes longer until crispy and golden on top. Use remaining stuffing to stuff the cavity of your turkey and place around turkey in roasting pan. Bake with turkey for an hour, basting occasionally with turkey drippings.
Garnish with left over fennel fronds and your favorite cranberry sauce or gravy and ENJOY!