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Cornbread Dressing with Sausage and Fennel

Tim Mondavi
  • minutes
  • Serves 8

INGREDIENTS

2

Bosc or comice pears

4

Celery stalks

1

Fennel, medium bulb

2 tbsp

Flat-leaf parsley, fresh

2

Garlic cloves

1 tbsp

Marjoram or oregano, fresh

1 tsp

Sage, dried leaves

8

Scallions

1 tbsp

Thyme, fresh

3

Eggs, large

2 cups

Chicken broth, low-sodium

1

Kosher salt and freshly ground black pepper

8 cups

1/2" cubes easy savory cornbread

10 tbsp

Butter, unsalted

1/2 cup

White wine, dry

1 pound bulk breakfast sausage or links, casings removed