FENNEL-SAUSAGE STUFFING
Steps:
- In a large deep skillet, saute 1/2 pound crumbled sweet Italian sausage in 6 tablespoons butter for 5 minutes. Season with salt and pepper and add 1 diced fennel bulb, 1 diced onion, and 1 tablespoon each chopped sage and thyme; cook 5 minutes, then add 1 diced peeled apple and cook 2 minutes. Pour in 2 1/2 to 3 cups chicken broth. In a large bowl, mix 2 eggs and 1/4 cup chopped parsley. Add to the bowl 16 cups toasted white bread cubes and the hot broth mixture. Gently toss the stuffing, then spread in a buttered 9-by-13-inch baking dish. Dot the top with butter or turkey pan drippings, cover and bake 30 minutes at 350. Uncover and bake until golden, 20 more minutes.
CLASSIC SAUSAGE STUFFING
Provided by Food Network Kitchen
Categories side-dish
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350˚. Butter a 3-quart baking dish. Melt 6 tablespoons butter in a large wide pot over medium-high heat. Add the sausage and cook, breaking up the meat, until no longer pink, 3 to 5 minutes. Add the onions, celery, sage and thyme and cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add the chicken broth, 1 teaspoon salt and a few grinds of pepper. Bring to a boil, then remove from the heat.
- Whisk the eggs and parsley in a large bowl. Add the bread cubes and sausage-broth mixture and toss until evenly combined. Transfer to the prepared baking dish, dot with the remaining 2 tablespoons butter and cover with foil.
- Bake the stuffing until hot, about 30 minutes. Uncover and bake until golden brown, 20 to 30 minutes. Let cool at least 15 minutes before serving.
CLASSIC HERB AND FENNEL STUFFING
We've got you covered. A dish of stuffing at each end of the table will help ease the traffic jam.
Provided by Andy Baraghani
Categories Bon Appétit Thanksgiving Side Stuffing/Dressing Fennel Bread Sage Celery Herb Peanut Free Tree Nut Free Holiday 2018
Yield 8 servings
Number Of Ingredients 15
Steps:
- Place a rack in middle of oven; preheat to 250°F. Arrange bread in a single layer on a rimmed baking sheet. Bake, tossing occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl. Increase oven temperature to 350°F.
- 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. Add wine and cook, stirring, until almost completely evaporated, about 1 minute. Add butter and cook, stirring, until melted, about 3 minutes. Scrape vegetable mixture over bread in bowl and mix in parsley, sage, rosemary, thyme, salt, and pepper.
- Whisk eggs and broth in a medium bowl to combine. Pour over bread mixture; fold gently until thoroughly coated. Divide between two 8x8" baking dishes (you can also put it all in a 13x9" baking dish if you prefer) and pack stuffing down. Cover with foil and bake until you can see some bubbles around the edges of the dishes, 30-35 minutes.
- Increase oven temperature to 425°F. Uncover stuffing and bake until top is golden brown and crisp, 20-25 minutes. Let sit 10 minutes before serving.
- Bread can be baked 2 days ahead; store airtight at room temperature. Stuffing can be assembled 1 day ahead; cover and chill. Bring to room temperature before baking.
SAUSAGE FENNEL STUFFING
Categories Side Bake Thanksgiving Stuffing/Dressing Sausage Fennel Fall Gourmet
Yield Makes about a 10 cups, enough to stuff a 12- to 14-pound turkey with extra to bake on the side
Number Of Ingredients 9
Steps:
- In a 10- to 12-inch heavy skillet cook sausage over moderately high heat, stirring and breaking up lumps with a fork, until no longer pink. Transfer sausage with a slotted spoon to a large bowl.
- Add butter to fat remaining in skillet and cook onions, chopped fennel, fennel seeds, and salt to taste over moderate heat, stirring, until fennel is softened, about 10 minutes. Add apéritif, thyme, and tarragon and cook, stirring, until most liquid is evaporated. Add mixture to sausage with corn bread or packaged stuffing and toss to combine well. Season stuffing with salt and pepper and cool completely. Stuffing may be made 2 days ahead and chilled, covered. (To prevent bacterial growth do not stuff turkey cavities ahead.)
FENNEL SAUSAGE STUFFING
This stuffing features fennel sausage and, for special effect, is spooned into a biscuit pan to make individual portions.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degrees. Toss cubed bread with 3 tablespoons olive oil, salt, and pepper. Spread on a baking sheet and bake until bread is crisp, about 30 minutes.
- Heat vegetable oil in a large pot over medium-high heat. Crumble in sausage and cook, stirring until brown. Remove sausage; discard oil. Reheat pot over medium heat. Add 1/4 cup olive oil, and heat until hot. Add garlic, carrots, fennel, leeks, and onion, and cook, stirring occasionally, until softened. Add wine and raisins. Season with salt and pepper. Simmer about 3 minutes. Stir in sausage and red pepper flakes. Remove from heat. Stir in nuts, herbs, bread, stock, butter, and eggs. Mix well.
- Mound 1 1/4 cup stuffing mixture into 1/2-cup capasity buttered muffin tins. Bake until golden and crusty on top, about 30 to 40 minutes.
SAUSAGE AND FENNEL STUFFING
Sausage and fennel stuffing is so flavorful and easy to make, you'll make it every year!
Provided by Jenny
Categories sides
Number Of Ingredients 15
Steps:
- Preheat an oven to 350 F. Generously butter a 9x13 baking dish with 2 tablespoons of softened butter. Set aside.
- In a large skillet, heat the olive oil over medium-high heat. Add the sausage and cook, breaking up with a spoon, until browned. Remove the sausage from the pan with a slotted spoon (leave all that fat behind!) and transfer to a small bowl.
- Add the leeks, onion, and fennel to the skillet and continue to cook, stirring occasionally, until the leeks are starting to brown. Then, add the apple, sage, and rosemary and cook for another 5 minutes or so. Once the apples are slightly browned, add the white wine and cook until most of the wine has evaporated. Turn off the heat, add the remaining butter, and season to taste with salt and pepper.
- In a large mixing bowl, toss the bread with the sausage mixture and gently mix in 2 cups of the chicken broth. Take care to just gently toss the bread so it doesn't break apart too much. Let the bread sit for 10 minutes.
- In a small bowl, whisk together the eggs and remaining stock until smooth. Pour over the bread mixture and gently toss to combine, making sure all the bread is moist and evenly coated. Transfer to the prepared baking dish, cover with foil, and bake for 30 minutes.
- Remove the foil and bake for another 30 minutes or so, until the top is nicely browned and crisp. Remove from the oven, rest 10 minutes, and serve.
Nutrition Facts : ServingSize 1 cup, Calories 525 kcal, Sugar 3 g, Sodium 1100 mg, Fat 24 g, Carbohydrate 54 g, Fiber 3 g, Protein 21 g, Cholesterol 95 mg
PENNE W/FENNEL & SAUSAGE
Make and share this Penne W/Fennel & Sausage recipe from Food.com.
Provided by john.garagliano
Categories European
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Penne with fennel and sausage.
- Brown 1 pound Italian sausage, casings removed, in a large skillet, breaking up the pieces with a wooden spoon, about 7 minutes. Transfer sausage to a bowl. Add 1 tablespoon olive oil to skillet; stir in 1 large bulb fennel, cut into 1/4-inch thick sticks. Season with salt. Cook until softened, 8 minutes. Stir in 1/2 cup dry white wine; cook to reduce by half. Add 1/2 cup heavy cream, 1 teaspoon fresh thyme leaves and reserved sausage. Simmer until sauce thickens slightly. Toss with 1 pound cooked penne and 1/4 cup chopped Kalamata olives. Makes: 6 servings.
Nutrition Facts : Calories 473.4, Fat 30.9, SaturatedFat 12.3, Cholesterol 70.3, Sodium 944.2, Carbohydrate 28.6, Fiber 5, Sugar 0.9, Protein 17.4
OVEN-ROASTED FENNEL
Roasting fennel gives it a lovely buttery, caramelized flavor and brings out its natural sweetness. Serve with roasted pork tenderloin, grilled lamb, or a fatty fish such as salmon.
Provided by France C
Categories Roasted Vegetables
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Trim the stalks off the fennel, setting the green fronds to the side to later use for garnish, if desired. Trim the root ends to create a flat surface; there is no need to remove the core. Slice fennel into 1/4- to 1/3-inch slices and place on the baking sheet.
- Whisk together olive oil, vinegar, garlic, thyme, salt, and pepper in a small bowl. Brush over the fennel slices.
- Roast in the preheated oven until fennel is soft and caramelized, 25 to 30 minutes, turning slices over halfway through. Remove to a serving platter and garnish with green fronds, if desired.
Nutrition Facts : Calories 137 calories, Carbohydrate 11.2 g, Fat 10.4 g, Fiber 3.9 g, Protein 1.7 g, SaturatedFat 1.4 g, Sodium 500.5 mg, Sugar 1.9 g
SAUSAGE STUFFING WITH FENNEL AND ROASTED SQUASH
Provided by Sara Foster
Categories Herb Side Bake Thanksgiving High Fiber Dinner Stuffing/Dressing Sausage Fennel Squash Butternut Squash Fall Family Reunion Potluck Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 8 to 10 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F. Spray rimmed baking sheet with nonstick spray. Scatter squash on sheet in single layer; sprinkle lightly with salt and pepper. Roast squash until tender, stirring occasionally, about 55 minutes. Transfer to large bowl; cool.
- Melt butter in heavy large skillet over medium heat. Add onions, celery, and fennel. Sauté 8 minutes. Add sausage. Sauté until vegetables are tender and sausage is cooked through, breaking up sausage with fork, about 10 minutes. Add all herbs; sauté 1 minute longer. Add to bowl with squash. DO AHEAD: Can be made 1 day ahead. Cool, cover, and chill.
- Preheat oven to 350°F. Divide bread between 2 rimmed baking sheets. Bake until bread is crusty but not hard, reversing sheets after 5 minutes, 10 to 12 minutes total. Transfer to very large bowl and cool.
- Butter 13x9x2-inch baking dish. vegetable mixture into bread. Whisk salt, and pepper in small bowl to blend whisk in 1 cup broth. Add egg mixture stuffing, tossing to combine evenly and adding more broth by 1/4 cupfuls if dry. Transfer stuffing to prepared dish.
- Bake stuffing uncovered until cooked through and brown and crusty on top, 60 minutes. Let stand 10 minutes.
SAUSAGE FENNEL STUFFING
Categories Herb Pork Side Bake Thanksgiving Stuffing/Dressing Sausage Fennel Fall Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 to 10 servings or about 10 cups
Number Of Ingredients 13
Steps:
- Preheat oven to 325°F.
- Spread bread crumbs in 2 shallow baking pans and bake in upper and lower thirds of oven until golden and dry, about 15 minutes. Cool crumbs in pans on racks, then transfer to a large bowl.
- Cook sausage in a dry 12-inch nonstick skillet over moderate heat, stirring and breaking up pieces with a fork, until browned and cooked through, 6 to 8 minutes. Transfer to bowl with bread crumbs with a slotted spoon.
- Melt 6 tablespoons butter in skillet over moderate heat, then add onions, fennel bulb, salt, and pepper and cook, stirring frequently, until vegetables are softened, 10 to 15 minutes.
- Finely grind fennel seeds in coffee/spice grinder, then add to vegetables in skillet along with thyme and tarragon and cook, stirring, 1 minute.
- Transfer vegetables to bowl with bread crumbs and sausage and toss gently but thoroughly. Spoon stuffing into a buttered 3- to 3 1/2-quart shallow baking dish. Drizzle with stock and dot with remaining 2 tablespoons butter, cut into bits. Bake, covered, in middle of oven 30 minutes, then uncover and bake until browned, about 30 minutes more.
SAUSAGE, DATE, AND FENNEL STUFFING
A North African version of stuffing. Modified from Cookthink.com. Can't find preserved lemons at your local store? Make your own: Recipe #16603. Use merquez sausage if you can find it, but other sausage will do.
Provided by strawberrybird
Categories < 4 Hours
Time 1h33m
Yield 6-8 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 311.1, Fat 15.4, SaturatedFat 4.6, Cholesterol 92.4, Sodium 682.5, Carbohydrate 34.8, Fiber 4.6, Sugar 20.6, Protein 9.1
OVEN-BAKED FENNEL SAUSAGE STUFFING FOR A CROWD
This is a recipe that started from a Cook's Illustrated recipe but we modified it to get in all of the flavors we love. This recipe makes 2 9x13 pans to feed a large crowd.
Provided by AmyFromSD
Categories Thanksgiving
Time 1h40m
Yield 2 9x13 pans, 20-24 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 263.5, Fat 13.1, SaturatedFat 5.9, Cholesterol 80.4, Sodium 619.9, Carbohydrate 27, Fiber 2.2, Sugar 2.6, Protein 9.5
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Servings 10Total Time 2 hrs 50 minsCategory Stuffing
- Preheat oven to 375°F. Grease a 13- x 9-inch baking dish with butter, and set aside. Place sausage, fennel, onions, and thyme in a single layer on a large rimmed baking sheet. Drizzle with oil, and sprinkle with 1 teaspoon salt and 3/4 teaspoon pepper. Bake in preheated oven until browned and softened, 20 to 25 minutes. Set aside.
- Place bread in a single layer on a rimmed baking sheet, and bake at 375°F until very lightly toasted and dried out, 15 to 18 minutes. Let cool 5 minutes.
- Whisk together eggs and chicken stock in a large bowl. Add bread, sausage mixture, remaining 1 1/2 teaspoons salt, and remaining 1/4 teaspoon pepper; stir well. Scrape into prepared baking dish. Cover tightly with aluminum foil; let stand at room temperature 45 minutes.
- Bake, covered, at 375°F until heated through, about 40 minutes. Uncover and bake until lightly browned, about 30 more minutes. Let stand 10 minutes; garnish with fennel fronds, and serve.
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