Made this day prior and should have added alot more stock to make it moist. Was dry and the cornbread was bland. Maybe Jiffy cornbread would have had more flavor. Needed something. Would recommend using the Herbed bread stuffing with mushroom and sausage instead.
Sausage, Apple, and Fennel Corn Bread Dressing
Susie1 Posted: 11/24/09
Heather90 Posted: 11/16/08
I made half of this recipe with no problems, and ommited the fennel. Also added some canned corn and crasins right before mixing it all in. Everyone loved it and asked for seconds.
jujabbo Posted: 11/28/08
This went over well with my guests, although no one raved about it. I made it the night before Thanksgiving. I added more apples than it called for (I actually used 3), and more celery. I omitted the fennel. I would make it again, although I might experiment with another recipe next year.
karelaorange Posted: 12/20/08
My friend made this recipe and I begged for the recipe. Absolutely AMAZING. Don't trust the reviewer who went without the fennel, it's a crucial ingredient. Best stuffing I've ever had.
jmeleeS Posted: 10/22/12
A solid recipe - not a "wow" though so it's probably not a keeper for us. Overall, this dish came out really well (the cornbread was dry when you first bake it, but don't panic because it needs to be to support the stock & egg mix during the bake & not be soggy). My bake time was significantly less than the 50 minutes (I think I still had 17 minutes on the timer when I could see / smell it was nice & browned). I did omit the fennel as I don't care for that flavor, but threw in leaks instead. Otherwise I made as directed and it was tasty, but again, it had not "cravability" for our tastes so I personally won't be making this again. However, it's a decent / solid stuffing and if you are looking for a traditional cornbread dressing, this is a good place to start in your recipe hunt.
angieandphil Posted: 11/14/13
Made this and really enjoyed it. It does get done a lot quicker than the time specified. I did make with a Jiffy cornbread mix due to time constraints, but plan on making it following the recipe for Thanksgiving this year.