Name: Cornbread Dressing with Sausage and Fennel
Yield: 8 Servings
Ingredients: 8 cups ½” cubes Easy Savory Cornbread (click for recipe); 1 pound bulk breakfast sausage or links, casings removed; 10 tablespoons (1¼ sticks) unsalted butter, divided, plus more for baking dish; 1 medium fennel bulb, chopped, plus fronds for serving; 4 celery stalks, chopped; 8 scallions, white and pale-green parts only, thinly sliced; 2 garlic cloves, finely chopped; 2 Bosc or Comice pears, peeled, chopped; ½ cup dry white wine (such as Sauvignon Blanc); 2 tablespoons finely chopped fresh flat-leaf parsley; 1 tablespoon chopped fresh marjoram or oregano; 1 tablespoon chopped fresh thyme; 1 teaspoon dried sage leaves; 2 cups (or more) low-sodium chicken broth, divided; Kosher salt and freshly ground black pepper; 3 large eggs, beaten to blend

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Drying out and toasting the cornbread in the first step of this recipe guarantees a crisp, flavorful dressing.

Recipe notes