Fresh Fennel Stuffing For Poultry Meat Or Fish Recipes

FRESH FENNEL STUFFING FOR POULTRY, MEAT OR FISH

Steps:

• Remove the top 1/3 of the feathery fennel leaves, slice it in two top to bottom and remove the center core.
• Slice the bulb crosswise (including leaves) 1/2 inch slices.
• Heat 2 tbs of olive oil over medium high heat.
• Add the fennel, onions, parsley, sage, thyme salt & pepper.
• Stir fry until the fennel & onion are almost tender 8-10 minutes.
• In a large bowl mix the bread cubes with the fennel mixture.
• Pour in the chicken broth, mix well- use your hands.
• Turn it into a 2 qt oiled baking dish.
• Drizzle the remaining 1 tbsp of oil on top.
• Bake in a 375°F until it begins to brown on top approx 25 minutes.
• Enjoy.

CARAMELIZED APPLE, SAUSAGE & FENNEL STUFFING

Steps:

• 1. Preheat oven to 400°.
• 2. Arrange bread cubes in a single layer on a baking sheet coated with cooking spray. Bake at 400° for 16 minutes or until golden, stirring after 8 minutes. Place in a large bowl.
• 3. Heat a large skillet over medium-high heat. Remove casings from sausage. Coat pan with cooking spray. Add sausage to pan; cook 8 minutes or until browned, stirring to crumble. Add sausage to bread.
• 4. Return pan to medium-high heat. Add 3 teaspoons oil to pan; swirl to coat. Add onion and next 5 ingredients (through garlic). Add 1/4 teaspoon pepper; sauté 8 minutes or until vegetables are tender, stirring occasionally. Add vegetables to sausage mixture.
• 5. Return pan to medium-high heat. Add remaining 2 teaspoons oil to pan; swirl to coat. Add apple and sugar; sauté 5 minutes or until apple caramelizes, stirring occasionally. Add to the sausage mixture.
• 6. Combine broth (NOT TOO MUCH! It will be mushy) and eggs in a small bowl, stirring with a whisk. Add broth mixture and remaining 1/4 teaspoon pepper to sausage mixture; toss well to combine.
• 7. Spoon sausage mixture into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Cover with foil. Bake at 400° for 20 minutes. Uncover dish; bake at 400° for 20 minutes or until browned and crisp.
• 8. Enjoy!

SAUSAGE, DATE, AND FENNEL STUFFING

Steps:

• Preheat the oven to 375°F Combine the chopped dates and the wine; leave to soak while everything else is prepared. Spread the bread cubes on a baking sheet and toast for 5-8 minutes to dry them out.
• In the skillet, heat the olive oil over medium-high heat until shimmering; cook the sausage for 5 minutes.
• Add the diced carrot, celery, onion and sliced fennel to the sausage and sauté until softened, 10 minutes. Remove from heat and let cool before adding the rest of the ingredients, 10 minutes.
• Stir the diced preserved lemon, fennel fronds, parsley and soaked chopped dates into the sausage and vegetable mixture. Make sure to add any liquid left in with the chopped dates.
• In a large bowl, combine the sausage mixture with the toasted bread cubes and toss well to coat.
• Lightly beat the eggs with the salt and the water before adding to the bread cubes and sausage mixture. If the bread and sausage mixture appears too dry, add a bit more water, up to 1/2 cup.
• Lightly oil a casserole dish and spoon in the bread cube and sausage mixture. Mound it firmly in the dish and drizzle with olive oil, bake for 30-40 minutes until the crust is light brown and crispy.

FENNEL & HERB STUFFING

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.

OVEN-BAKED FENNEL SAUSAGE STUFFING FOR A CROWD

Steps:

• Dry your bread ahead of time by cutting it into 1/2 inch slices (if it isn't already sliced) and laying them on a single layer on baking sheets or cooling racks, and leaving them out overnight. The next day, cut the slices into 1/2 inch cubes and allow them to dry for another night. If you are in a hurry or they don't dry enough from just laying them out, dry the slices in a 225-degree oven until brittle but not brown, 30 - 40 minutes. Then cut them into cubes and proceed. You want to end up with nice 1/2 inch cubes that are not quite as dry as croutons but close to that.
• Preheat the oven to 400 degrees. Prepare two 9x13 pans with butter or cooking spray. Prepare the wild rice mix as directed on the package.
• Brown the sausage in a large pan. Remove the cooked sausage with a slotted spoon and set aside. Keep the rendered fat in the pan.
• Add 8 tablespoons butter to the pan and melt. Add the onion, celery and fennel and saute over medium-high heat and saute until translucent, about 10 minutes. Stir in all of the spices and saute for an additional 2-3 minutes until nice and fragrant. Remove from heat and the sausage back inches.
• Mix the onion mixture with the dried bread in a very large bowl (I use a large stock pot). Add in the parsley, broth and eggs and mix everything together gently but well.
• Divide the mixture into the two prepared pans. Melt the remaining 2 tablespoons butter and drizzle over the top of the stuffing. Cover the pans tightly with greased aluminum foil. You can refrigerate the stuffing at this point if you want to prepare it earlier in the day.
• Bake in the oven covered for 25 minutes, until fragrant (30-35 minutes if refrigerated). Remove foil and bake until golden brown crust forms on top, 15 to 20 minutes longer. Serve warm.

CHICKEN-APPLE SAUSAGE AND FRESH FENNEL STUFFING

Steps:

• Preheat oven to 350°F. Divide bread cubes between 2 large rimmed baking sheets. Bake until bread is dry but not hard, stirring once, about 20 minutes. Butter 15x10x2-inch baking dish. Heat oil in heavy large pot over medium-high heat. Add sausage; cook until browned, breaking up lumps, about 5 minutes. Add butter to pot; stir until melted. Add onions and next 7 ingredients. Cook until vegetables are tender and sausage is cooked, stirring often, about 7 minutes. Add bread; toss.
• Whisk 1 cup broth and eggs in medium bowl to blend. Drizzle over bread mixture; toss to blend well. Add more broth if mixture is dry. Transfer stuffing to baking dish. Cover stuffing with buttered sheet of foil. Bake 40 minutes. Uncover and bake until browned and crisp on top, about 20 minutes longer.