Cornbread Stuffing with Cranberries and Roasted Fennel
Cornbread Stuffing with Cranberries and Roasted Fennel --- the perfect side for the holidays! // via Nosh and Nourish
9x9 pan of cornbread, cooked* (and cut into cubes)
fennel bulb (sliced into rounds)
Dark Amber Maple Syrup
Earth Balance Vegan Butter Sticks (or sub regular butter if you're not vegan)
yellow onion (diced)
Fresh Sage (diced)
Field Roast apple sage vegan sausages (or sub chicken sausage)
Montreal Chicken Seasoning
Imagine's NO-CHICKEN Broth (or sub regular chicken broth)
Earth Balance Vegan Butter Sticks (sliced and laid on top)
* This is the cornbread recipe I used, but feel free to use whatever type of cornbread you prefer!
Slice the cornbread into small cubes, approximately 1 inch or smaller.
Preheat the oven to 425. Lay the fennel bulb slices on a baking sheet and brush the maple syrup over the tops. Roast for 15 minutes or until lightly browned, then remove from oven.
Reduce oven temp to 375.
In a large skillet over medium high heat, melt 4 tbsp of butter, then add in the onion, sage, sausage, and montreal chicken seasoning. Cook for about 8 minutes until onion is softened and sausage is browned.
In a large mixing bowl, combine cornbread chunks, sauteed onion and sausage, cranberries, and chicken broth. Pour it in a large casserole dish, then top with the fennel rounds and thin slices of butter (2 tbsp total).