A Case for Stovetop Cornbread Dressing, According to Renowned Chef Geoffrey Zakarian

popsugar.com

Melba Martin

subheading: For the cornbread:

2 ¼ cup melted butter

2 ⅔ cup sugar

8 eggs

4 cups buttermilk

2 teaspoons baking soda

2 cups all-purpose flour

2 ½ cups cornmeal

1 teaspoon salt

subheading: 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, diced

1 cup chestnuts, canned or packaged, chopped

1 cup celery, diced

1 cup carrots, diced

2 tablespoon garlic, minced

4 cups crumbled cornbread

3 cups chicken stock

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