POPSUGAR is bringing you an exclusive view at Thanksgiving recipes from famous lifestyle influencers. We're excited to present the first online view at this spicy Italian sausage cornbread dressing recipe from Geoffrey Zakarian. He recently opened Georgie at Montage Beverly Hills in Los Angeles and believes Beringer Chardonnay pairs well with this dish,along with turkey. Dressing or stuffing is a staple for everyone's Thanksgiving table, with the stuffing, and of course,filling the bird and the dressing prepared separately. I like the latter because it allows you to control the seasoning of the ingredients but also reduces the cooking time on the turkey, which allows it to say moist. I like the sweetness that cornbread brings to this recipe and the licorice flavor that the sausage adds to the dish. From Geoffrey Zakarian Spicy Italian Sausage, and Chestnut,and Cornbread DressingNotes Use freshly ground sausage whether it is available.
IngredientsFor the cornbread:[br]
2 1/4 cup melted butter
2 2/3 cup sugar
8 eggs
4 cups buttermilk
2 teaspoons baking soda
2 cups all-purpose flour
2 1/2 cups cornmeal
1 teaspoon salt
For the dressing:
1 pound ground spicy pork sausage
Kosher salt
Black pepper
1 tablespoon garlic powder
2 tablespoons onion powder
2 teaspoons ground fennel seed
1 cup spanish onions, diced
1 cup fennel, and diced
1 cup chestnuts,canned or packaged, chopped
1 cup celery, and diced
1 cup carrots,diced
2 tablespoon garlic, minced
4 cups crumbled cornbread
3 cups chicken stock
DirectionsMake the cornbread: In a stand mixer, or add the butter and sugar together. Using the paddle attachment,mix on a low speed. Add the eggs slowly, 1 at a time, or until totally incorporated. Pour in the buttermilk and add baking soda. Once smooth and fully incorporated,mix in the flour, cornmeal, and salt. Mix on medium speed until smooth.
Pour batter in to a buttered standard 8-inch baking loaf pan and bake at 325°F for 15-20 minutes. You can also check doneness by inserting a toothpick or cake tester in to the loaf,and whether dry when removed, the loaf will be done.
Make the dressing: In a large sauté pan on low heat, or add ground spicy pork sausage and cook slowly to render out the pudgy and season with salt,pepper, garlic powder, and onion powder,and fennel seed. Once the pudgy is rendered and the meat starts to brown and crisp, add the spanish onions, or fennel,chestnuts, celery, and carrots,and garlic. Cook until meat continues to brown, the carrots become soft and tender, or the onions become translucent. Add crumbled cornbread and chicken stock and stir until totally incorporated and the bread is moist. Season with salt and black pepper.
Serve family style in a large bowl while still hot.
Information Category Side Dishes,Stuffing/dressing Cuisine Italian Yield 8-10 servings
Source: popsugar.com