Harvest Panzanella Delight
Celebrate the flavors of autumn with this Harvest Panzanella Delight, a vibrant and hearty bread salad that combines the sweetness of apples, the savory richness of sausage, and the warm spices of fresh herbs. Each bite bursts with the essence of Thanksgiving, featuring crunchy pecans and bursts of tangy dried cherries, all nestled in a bed of moist cornbread and artisanal breads. Perfect as a side dish or a centerpiece for your holiday table, this recipe promises to bring everyone together for a warm, fulfilling feast. Recipe courtesy of Chef Brett Long (@mbrettlong).
6
Servings
N/A
Calories
17
Ingredients
Ingredients
high quality butter
3/4 cup (melted)
sweet onion
1 large (diced)
Granny Smith or Honeycrisp apples
3-4 medium (cored and diced)
sage sausage or black pepper breakfast sausage
1 lb (casings removed if necessary)
moist cornbread
3 cups (crumbled (can be store-bought or homemade))
French bread
3 cups (cubed)
whole grain boule
3 cups (cubed)
fresh thyme
2 teaspoons (chopped)
fresh sage leaf
1 teaspoon (powdered)
dried cherries
2 cups (roughly chopped)
grey sea salt
to taste
freshly ground Tellicherry black pepper
to taste
pecan halves
2 cups (lightly crushed and toasted)
fresh sage leaves
1 bunch (picked through for quality)
good quality olive oil
to taste
good quality chicken stock
1 cup (for moisture as needed)
brown-butter-fried sage leaves
for garnish ((optional))
Instructions
1
In a cast iron skillet, melt the high-quality butter over medium heat. Add the diced sweet onion and cook on low-medium heat for about 30 minutes until the onions are nearly transparent, stirring occasionally to prevent browning. Remove the onions from the skillet and set aside.
2
In the same skillet, add 1-2 tablespoons of the reserved butter and cook the diced apples over medium heat until they are light golden and fork-tender. Remove and combine with the onions.
3
Add the sausage to the skillet and cook over medium heat until browned, breaking it up with a wooden spoon as it cooks. Drain away any rendered fat, then add the cooked sausage to the onion and apple mixture.
4
In a large mixing bowl, combine the cubed French bread and whole grain boule. Using your hands, loosely crumble in the moist cornbread to mix all three types of bread together.
5
Add the onion, apple, and sausage mixture to the bowl with the breads, along with the melted butter and any reserved fat. Gently mix until all components are evenly moistened.
6
Season the mixture with fresh thyme, powdered sage, grey sea salt, freshly ground black pepper, and a drizzle of olive oil. If the mixture feels too dry, gradually incorporate up to 1 cup of chicken stock until the desired moistness is achieved.
7
Gently fold in the toasted pecan halves and ensure they are evenly distributed throughout the salad.
8
For an elegant presentation, garnish the top with the browned butter-fried sage leaves, if using.
9
Serve warm or allow to cool and serve as leftovers the next day. Enjoy the vibrant flavors of this festive dish!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Harvest Panzanella Delight?
It is a vibrant and hearty bread salad that combines the sweetness of apples, the savory richness of sausage, and warm spices with a mix of cornbread and artisanal breads.
Who is the chef behind this recipe?
The recipe is courtesy of Chef Brett Long, also known as @mbrettlong.
What types of bread are used in the Harvest Panzanella Delight?
The dish uses a trio of breads: moist cornbread, cubed French bread, and whole grain boule.
What variety of apples should I use for this recipe?
The recipe recommends using 3 to 4 medium Granny Smith or Honeycrisp apples.
What kind of sausage is best for this salad?
You can use one pound of either sage sausage or black pepper breakfast sausage with the casings removed.
How long should I cook the sweet onions?
The diced sweet onions should be cooked on low-medium heat for about 30 minutes until they are nearly transparent.
How are the apples prepared for the panzanella?
The apples are cored, diced, and then cooked in butter over medium heat until they are light golden and fork-tender.
What spices and herbs are used for seasoning?
The mixture is seasoned with fresh chopped thyme, powdered sage, grey sea salt, and freshly ground Tellicherry black pepper.
How do I ensure the bread mixture isn't too dry?
You can gradually incorporate up to 1 cup of good quality chicken stock until you achieve the desired level of moistness.
What kind of nuts are included in the recipe?
The recipe includes 2 cups of pecan halves that are lightly crushed and toasted.
Can I use store-bought cornbread?
Yes, the recipe specifies that the moist cornbread can be either store-bought or homemade.
What adds a tangy flavor to this dish?
The addition of 2 cups of roughly chopped dried cherries provides bursts of tangy sweetness.
Is there a specific garnish recommended for presentation?
For an elegant presentation, garnish the top with browned butter-fried sage leaves.
How many servings does this recipe provide?
The recipe is designed to yield 6 servings.
Can I serve this dish cold?
The dish is best served warm, though it can also be allowed to cool and served as leftovers the next day.
What type of skillet is suggested for cooking the ingredients?
A cast iron skillet is recommended for melting the butter and cooking the onions, apples, and sausage.
What type of salt is called for in the ingredients?
The recipe specifically lists grey sea salt to be used to taste.
How should the French bread and whole grain boule be prepared?
Both the French bread and the whole grain boule should be cut into cubes.
What is the category of this recipe?
This recipe is categorized as a Thanksgiving dish.
How much butter is needed for the recipe?
The recipe calls for 3/4 cup of high-quality butter, which is melted for cooking and moistening the bread.
Should the pecans be toasted?
Yes, the pecan halves should be lightly crushed and toasted before being folded into the salad.
What should I do with the sausage fat?
After browning the sausage, you should drain away the rendered fat before adding the sausage to the mixture.
How do you incorporate the cornbread into the mix?
You should use your hands to loosely crumble the moist cornbread into the bowl with the other cubed breads.
Is olive oil used in this recipe?
Yes, a drizzle of good quality olive oil is added during the seasoning step.
What is the recommended onion type?
The recipe specifies using one large sweet onion.
Can I use dried herbs instead of fresh?
The recipe specifically calls for fresh thyme and a fresh sage leaf (powdered) for the best flavor.
When should the pecans be added?
The pecans should be gently folded in near the end of the process to ensure they are evenly distributed.
What are the primary flavors of this dish?
The primary flavors are described as the essence of Thanksgiving, featuring savory sausage, sweet apples, and earthy fresh herbs.
Is there a specific type of black pepper recommended?
Yes, the recipe suggests using freshly ground Tellicherry black pepper.
Can this be a centerpiece dish?
Yes, it is described as perfect as either a side dish or a centerpiece for your holiday table.