Thanksgiving Panzanella
photo by Food.com
- Ready In:
- 1hr
- Ingredients:
- 17
- Serves:
-
6
ingredients
- 3⁄4 cup high quality butter (such as Kerrygold or Plugra)
- 1 large sweet onion, diced
- 3 -4 medium apples, Granny Smith or 3 -4 medium apples, Honeycrisp, cored and diced
- 1 lb sage sausage (casings removed if necessary) or 1 lb black pepper breakfast sausage (casings removed if necessary)
- 3 cups crumbled moist cornbread (can be purchased or thrown together with Jiffy)
- 3 cups cubed French bread
- 3 cups cubed whole grain boule
- 2 teaspoons fresh thyme
- 1 teaspoon fresh sage leaf, powder
- 2 cups dried cherries
- grey sea salt
- freshly ground telicherry black pepper
- 2 cups lightly crushed pecan halves, toasted
- 1 bunch fresh sage leaf, picked through for quality
- good quality olive oil, to taste, as needed
- 1 cup good quality chicken stock, can be added to aid in moisture as needed
- brown-butter-fried sage leaf, for garnish (optional)
directions
- Melt butter over medium heat in a cast iron skillet. Add onions and cook over low-medium heat, about 30 minutes, or until the onions go nearly perfectly transparent. Do not get color on the onions. Remove from pan and save.
- Add 1-2 T of the butter from the onions to the skillet and cook the apples over medium heat until they have taken on a light golden color and have become fork-tender. Remove and add to the onions.
- Cook the sausage over medium until browned, using the back of a wood spoon to break the sausage up as it cooks. Remove cooked sausage and any fat which rendered out and add to the onions/apples.
- In a large mixing bowl, combine the french loaf and whole grain cubed breads. Using your hands, loosely crumble the moist cornbread and mix all three to incorporate.
- Add the onions, apples, sausage, butter, and reserved fat. Mix bowl contents to evenly moisten all components.
- Season with fresh thyme, sage leaf powder, grey sea salt, fresh black pepper, olive oil, and mix. If the panzanella is still too dry, slowly incorporate up to 1 C of good chicken stock. This will vary greatly depending on how dried the bread cubes are. Work a little at a time!
- Finally, mix in toasted, lightly crushed pecan halves, and garnish top with brown-butter fried sage leaves.
- Serve warm (or cold the next day; who doesn’t love Thanksgiving leftovers?!) and enjoy!
RECIPE SUBMITTED BY
Food.com
United States
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