Archived Article By Tom Fitzmorris Originally published November 23, 2005 Click here for the current edition Cornbread, Italian Sausage and Fennel Stuffing This is a recipe I adapted from one that appeared in Gourmet about eight years ago. I make it every year, and every year it evolves another step. The anise flavors of the Italian sausage and fennel (and Herbsaint and anise seeds) make it very different in flavor from anything else on the Thanksgiving table. If you have fresh herbs available for the thyme, tarragon, or chervil, use twice the amounts shown here. 3 cups chicken or turkey stock 1 1/2 pounds spicy Italian sausage 1 stick butter 2 medium onions, chopped 2 bunches fennel (all parts, not just the bulbs), chopped 2 ribs celery, chopped 1 bunch green onions, tender parts only, chopped 1 bunch flat-leaf parsley, bottom stems removed, chopped 1 10-oz. bag fresh spinach, well washed and picked of big stems 1 1/2 tsp. salt 1/2 tsp. black pepper 1 tsp. thyme 1 tsp. tarragon 1 tsp. chervil 2 oz. Herbsaint or Pernod Stuffing Cornbread (see recipe below) 2 eggs 1 pint half-and-half 1. In a large saucepan, bring one cup of the stock to a boil. Break the sausage into the pan and cook, stirring with a fork to break it up, until it no longer looks raw--about six minutes. Transfer the sausage to a bowl. 2. Heat the butter in the saucepan until it bubbles. Add the chopped onion, fennel, celery, and green onions. Sauté until tender. (Note: It might be easier to do this in two batches, starting with half the butter for each batch.) When finished, transfer the chopped vegetables to the bowl with the sausage. 3. Add a half-cup of stock to the pan and bring to a boil over medium heat. Add the spinach, parsley, salt, pepper, thyme, tarragon, and sage. Cook until the spinach and parsley wilt, then add the Herbsaint. Cook another minute, then turn off the heat. 4. Remove the spinach mixture and chop. Add the chopped spinach mixture to the sausage bowl. Toss all the contents of the bowl to mix well.  Preheat the oven to 400 degrees. 5. In another bowl, beat the eggs, then whisk in the half-and-half and the remaining chicken stock. 6. Break up the cornbread into morsels (not quite crumbs). Put the cornbread into a large bowl and add the milk-egg mixture. Stir lightly to combine. 7. Add the sausage mixture to the cornbread, and toss to combine. Taste and adjust seasonings with salt and pepper. 8. Load into a baking dish or two. Press down the top of the stuffing to flatten it out. Bake in a 400-degree oven for 30 to 40 minutes (longer for larger baking dishes), until the top has browned nicely. Serves about fifteen. Stuffing Cornbread This is the very dry cornbread needed to make the Cornbread, Fennel, and Italian Sausage Stuffing, and makes the right amount for that recipe. 3 eggs 2 cups buttermilk 1/2 stick butter, melted 2 cups self-rising cornmeal 1 cup self-rising flour 1/2 tsp. salt 1 tsp. granulated onion Preheat the oven to 375 degrees. 1. In a large plastic or glass bowl, beat the eggs and add the buttermilk. Then add the melted butter while briskly whisking. 2. Combine the cornmeal, flour, salt, and granulated onion in a second bowl. Add the mixture to the bowl with the liquid ingredients and whisk to blend. Use a rubber spatula to get rid of any pockets of dry flour. Add a little water if necessary. 3. Grease a shallow baking pan or two (or use non-stick pans). Fill the pans about two-thirds full with the mixture, and bake for 40 minutes at 375 degrees. 4. Remove the pans and let them cool completely. This recipe works best if you make it a day or two ahead, and let it dry out even more. © 2005 Tom Fitzmorris. All rights reserved. news@nomenu.com