Thanksgiving Panzanella Recipe

Name: Thanksgiving Panzanella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
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.
2
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.
3
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.
4
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.
5
Add the onions, apples, sausage, butter, and reserved fat. Mix bowl contents to evenly moisten all components.
6
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!
7
Finally, mix in toasted, lightly crushed pecan halves, and garnish top with brown-butter fried sage leaves.
8
Serve warm (or cold the next day; who doesn't love Thanksgiving leftovers?!) and enjoy!

1475

kcal

Calories

125

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 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), and more.

Yes, Thanksgiving Panzanella falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thanksgiving Panzanella

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