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.
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.
WILD RICE, SAUSAGE AND FENNEL STUFFING
Categories Rice Side Sauté Thanksgiving Stuffing/Dressing Sausage Fennel Bon Appétit
Yield Makes 6 cups
Number Of Ingredients 8
Steps:
- Combine broth, rice, 1 cup water and fennel seeds in heavy large saucepan over medium-high heat. Bring to boil. Reduce heat to medium, cover and simmer until rice is tender, stirring occasionally, about 55 minutes. Drain.
- Sauté sausage in heavy large skillet over medium-high heat until cooked through, breaking up with back of spoon, about 10 minutes. Using slotted spoon, transfer sausage to paper towels and drain. Add chopped fennel bulbs and onions to drippings in skillet. Sauté over medium-high heat until vegetables are golden, about 10 minutes. Add rice and sausage to skillet. Sauté until heated through, about 3 minutes. Stir in walnuts, if desired. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. If serving as side dish, rewarm covered in 350°F. oven for 20 minutes.) Transfer to bowl and serve. If using as stuffing, cool completely and fill bird.
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
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.
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- Spread bread on a large rimmed baking sheet. Bake, stirring occasionally, until dry but not hard, about 15 minutes. Transfer to a large bowl.
- Increase oven temperature to 450 degrees F. Toss fennel in a large bowl with 1 tablespoon oil, 1/4 teaspoon pepper and 1/8 teaspoon salt. Spread on the baking sheet. Roast, stirring occasionally, until tender and golden, about 25 minutes. Transfer to a cutting board; let cool for 5 minutes. Coarsely chop and add to the bowl.
- Meanwhile, pulse pork and bacon (or pancetta) in a food processor until coarsely chopped. Transfer to a medium bowl and add 1 teaspoon each sage and thyme, garlic, fennel seed, ground fennel, 1 teaspoon pepper and 1/4 teaspoon salt. Knead and squeeze the meat until well blended.
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