Classic Herb And Fennel Stuffing Recipes
FENNEL & HERB STUFFING
Make and share this Fennel & Herb Stuffing recipe from Food.com.
Provided by Dancer
Categories Spicy
Time 1h23m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- For the stuffing, toast the bread cubes in a shallow baking dish at 400 degrees for 7 to 8 minutes or until light brown.
- Heat the 2 tablespoons olive oil in a heavy skillet over medium heat.
- Add the sausage and cook until brown and crumbly, stirring frequently.
- Add the fennel, onion, and fennel seeds.
- Cook for 10 minutes or until fennel and onion are tender, stirring frequently.
- Add the bell peppers, thyme, marjoram and sage.
- Cook for 4 to 5 minutes or until the bell peppers are tender, stirring frequently.
- Stir in the wine.
- Cook until reduced by three-fourths.
- Add with stock and 1/4 cup olive oil to the bread crumbs in a large bowl and mix well.
- Season with salt and pepper.
- Spoon evenly into a buttered 7 1/2 x 11-inch baking pan.
- Bake, covered, at 350 degrees for 20 minutes.
- Bake, uncovered, for an additional 20 minutes or until golden brown.
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CLASSIC HERB AND FENNEL STUFFING — ANDY BARAGHANI
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- Place a rack in the middle of the oven; preheat to 250°. Arrange bread in a single layer on a rimmed baking sheet. Bake, tossing occasionally, until dried out, about 1 hour.
- Meanwhile, heat oil in a large skillet over medium-high. Cook onions, fennel, and celery, stirring often, until softened but not yet browned, 8–10 minutes.
- Divide between two 8x8" baking dishes (you can also put it all in a 13x9" baking dish if you prefer) and pack stuffing down.
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- Place the cubed stuffing in a large bowl; then heat the broth in a small saucepan on top of the stove.
- Heat a little oil in a large skillet over medium heat on top of the stove. Add chopped onions, garlic, celery, rosemary and fennel. Cook 2-3 minutes until the fennel and onions start to soften.
- Next, add the vegetables to the bread cubes and pour in the heated broth; then season with salt and pepper. Mix well so that the stuffing is wet, but not dripping; then add to a 2 quart oven safe casserole dish.
- Cover with foil or a lid; then heat in a preheated 350 degree F oven for 20 minutes. Remove the covering and heat for another 10 minutes until the stuffing is crispy on top.
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