SPINACH-SAUSAGE STUFFING
Provided by Food Network Kitchen
Number Of Ingredients 0
Steps:
- Melt 1 stick butter in a large skillet over medium heat. Cook 1 pound crumbled sausage in the butter. Add 2 cups each diced onion and celery and 1 tablespoon each minced sage and thyme; add salt and pepper and cook 5 minutes. Add 3 cups chicken or turkey broth and 4 cups chopped spinach; bring to a simmer. Beat 2 eggs with 1/4 cup chopped parsley in a large bowl; add 6 cups cubed stale cornbread and 8 cups white bread and 1/3 cup each pine nuts and grated parmesan, then pour in the vegetable-broth mixture and toss. Transfer to a buttered baking dish and dot with butter. Cover and bake at 375 degrees F, 30 minutes; uncover and bake until golden, about 30 more minutes.
SPINACH, FENNEL, AND SAUSAGE STUFFING WITH TOASTED BRIOCHE
The addition of airy brioche gives this aromatic spiced stuffing a less dense texture than most holiday casseroles.
Provided by Susan Spungen
Categories Side Bake Thanksgiving Dinner Stuffing/Dressing Sausage Fennel Spinach Fall Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 8 to 10 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Scatter bread on a rimmed baking sheet. Toast until golden brown, tossing once, about 15 minutes. Let cool completely. DO AHEAD: Bread can be toasted 1 day ahead. Store airtight at room temperature.
- Heat oil in a large skillet over medium heat. Add sausage and cook, breaking up into small pieces with the back of a spoon, until browned and cooked through, 8-10 minutes. Drain on a paper towel-lined plate; let cool. Melt 2 tablespoons butter in the same skillet over medium-low heat. Add onion and fennel and cook, stirring occasionally, until soft, 10-12 minutes.DO AHEAD: Can be made 1 day ahead. Let cool; cover and chill.
- Preheat oven to 350°F. Butter a 3-quart shallow baking dish. Whisk eggs to blend in a large bowl; whisk in broth. Stir in sausage, the onion-fennel mixture, spinach, salt, pepper, and fennel seeds. Add bread; toss until evenly distributed and bread has absorbed the liquid. Transfer to prepared dish; dot with remaining 2 tablespoons butter.
- Bake until stuffing is hot and the top is golden brown, about 40 minutes.
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.
FENNEL SPINACH SAUTE
Spinach and fennel are two of my favorite veggies, so I'm always looking for new ways to use them. This is an amazing side dish, but if you slice the fennel a bit smaller, it also makes a great stuffing for chicken breasts or beef tenderloin. -Noelle Myers, Grand Forks, North Dakota
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large cast-iron or other heavy skillet, heat oil and butter over medium-high heat. Add fennel and onion; cook and stir until tender. Add garlic; cook 1 minute longer. Add remaining ingredients; cook and stir just until spinach is wilted, 4-5 minutes.
Nutrition Facts : Calories 60 calories, Fat 4g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 209mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic exchanges
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
SPINACH - SAUSAGE STUFFING
I made this stuffing the first time I hosted our family Thanksgiving and it has been a requirement ever since. You can use any type of bread with this, but I think pumpernickle & rye are the best combination. Although the list of ingredients looks a bit long, it is easy-peasy to put together, tastes great & has a nice presentation.
Provided by jvalen
Categories Pork
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325
- Drain all liquid from thawed spinach & place in a large bowl.
- Brown sausage in a large oven safe pan & drain fat.
- Add sausage to spinach.
- Saute onion, sweet peppers & celery in butter until tender (use same large pan).
- Add seasonings.
- Add bread cubes & spinach/sausage
- Drizzle with broth until moist.
- Cover & bake for 45 minutes.
Nutrition Facts : Calories 265.9, Fat 16.6, SaturatedFat 7.7, Cholesterol 40.8, Sodium 604.9, Carbohydrate 20.6, Fiber 2.3, Sugar 3.1, Protein 8.6
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.
More about "spinach fennel and sausage stuffing with toasted brioche recipes"
SPINACH, FENNEL, AND SAUSAGE STUFFING WITH TOASTED BRIOCHE
From bonappetit.com
4.5/5 (23)Servings 8-10
- Preheat to 350°. Scatter bread on a rimmed baking sheet. Toast until golden brown, tossing once, about 15 minutes. Let cool completely. DO AHEAD: Bread can be toasted 1 day ahead. Store airtight at room temperature
- Heat oil in a large skillet over medium heat. Add sausage and cook, breaking up into smaller pieces with the back of a spoon, until browned and cooked through, 8–10 minutes. Drain on a paper towel-lined plate; let cool. Melt 2 Tbsp. butter in the same skillet over medium-low heat. Add onion and fennel and cook, stirring occasionally, until soft, 10–12 minutes. DO AHEAD: Can be made 1 day ahead. Let cool; cover and chill.
- Preheat oven to 350°. Butter a 3-qt. shallow baking dish. Whisk eggs to blend in a large bowel; whisk in broth. Stir in sausage, the onion-fennel mixture, spinach, salt, pepper, and fennel seeds. Add bread; toss until evenly distributed and bread has absorbed the liquid. Transfer to prepared dish; dot with remaining 2 Tbsp butter.
TOASTED BRIOCHE, SPINACH & SAUSAGE STUFFING - JOHNSONVILLE.CA
From johnsonville.ca
Servings 10Total Time 1 hr 20 mins
SPINACH, FENNEL, AND SAUSAGE STUFFING WITH TOASTED BRIOCHE
From fooddiez.com
SAUSAGE AND FENNEL STUFFING RECIPE
From crecipe.com
SAUSAGE AND SPINACH STUFFING - JONES DAIRY FARM
From jonesdairyfarm.com
BRIOCHE SAUSAGE STUFFING - THERESCIPES.INFO
From therecipes.info
SAUSAGE FENNEL STUFFING - SOLERANY.COM
From solerany.com
FENNEL STUFFING - SOLERANY.COM
From solerany.com
SPINACH, FENNEL, AND SAUSAGE STUFFING WITH TOASTED BRIOCHE
From pinterest.ca
TOASTED BRIOCHE, SPINACH & SAUSAGE STUFFING | JOHN QUINBY | COPY …
From copymethat.com
BRIOCHE HERBED STUFFING WITH SAUSAGE AND FENNEL - THE HOPELESS ...
From thehopelesshousewife.com
TOASTED BRIOCHE, SPINACH & SAUSAGE STUFFING
From johnsonville.com
SPINACH FENNEL AND SAUSAGE STUFFING WITH TOASTED BRIOCHE RECIPE ...
From delipair.com
SLOW-ROASTED BEEF POT ROAST WITH FENNEL SAUSAGE AND SPINACH …
From thedailymeal.com
SPINACH, FENNEL, AND SAUSAGE STUFFING WITH TOASTED BRIOCHE
From pinterest.com
ROASTED CHICKEN BREASTS WITH FENNEL, SAUSAGE, AND FOCACCIA …
From cdkitchen.com
SPINACH, FENNEL, AND SAUSAGE STUFFING WITH TOASTED BRIOCHE
From pinterest.com
SAUSAGE, FENNEL AND SPINACH PASTA - GETTY STEWART
From gettystewart.com
FENNEL STUFFING WITH HERBS RECIPE (VEGETARIAN) |THE RUSTIC FOODIE®
From therusticfoodie.com
SPINACH, FENNEL, AND SAUSAGE STUFFING WITH TOASTED BRIOCHE
From advancejewelrychoice.com
SAUSAGE-AND-FENNEL STUFFING RECIPE | MYRECIPES
From myrecipes.com
SOURDOUGH STUFFING WITH SPINACH, FENNEL AND VEGAN ITALIAN SAUSAGE
From uglyvegankitchen.com
BRIOCHE STUFFING WITH SAUSAGE & PEARS RECIPE - FOOD NEWS
From foodnewsnews.com
SAUSAGE AND FENNEL STUFFING RECIPE - JUSTIN CHAPPLE - FOOD & WINE
From foodandwine.com
49 SPINACH RECIPES TO MAKE YOU STRONGER THAN POPEYE - BON …
From bonappetit.com
SPINACH, FENNEL, AND SAUSAGE STUFFING WITH TOASTED BRIOCHE
From recipething.com
SPINACH, FENNEL, AND SAUSAGE STUFFING WITH TOASTED BRIOCHE
From pinterest.co.uk
SAUSAGE-AND-FENNEL STUFFING RECIPE
From crecipe.com
SPINACH, FENNEL, AND SAUSAGE STUFFING WITH TOASTED BRIOCHE
From pinterest.co.uk
SAUSAGE STUFFING WITH FENNEL AND CURRANTS RECIPE - FOOD NEWS
From foodnewsnews.com
TOASTED BRIOCHE, SPINACH & SAUSAGE STUFFING | RECIPE
From pinterest.ca
BREAD STUFFING WITH DRIED CHERRIES AND TOASTED PECANS RECIPE
From eatsmarter.com
ROASTED FENNEL & ITALIAN SAUSAGE STUFFING RECIPE | EATINGWELL
From eatingwell.com
SAUSAGE RECIPES & MENU IDEAS - PAGE 10 | EPICURIOUS.COM
From epicurious.com
BRAISED SAUSAGE AND FENNEL WITH TOASTED SPICES RECIPE
From foodandwine.com
SAUSAGE CRANBERRY BRIOCHE STUFFING - THE SUBURBAN SOAPBOX
From thesuburbansoapbox.com
FENNEL STUFFING RECIPE - THERESCIPES.INFO
From therecipes.info
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love