Best Cranberry Fennel Stuffing Recipes

Cranberry Fennel Stuffing image

Provided by Sheila Lukins

Number Of Ingredients 14

10 cups cubed (1 inch) day-old French sourdough bread
6 tablespoons olive oil
1 tablespoon dried thyme
Salt and pepper, to taste
2 pounds sweet Italian sausage, casings removed
3 tablespoons unsalted butter
2 cups peeled and chopped (1/4 inch) onions
2 fennel bulbs, cored, trimmed and cut into 1/4-inch dice
2 cups dried cranberries
2 cups coarsely chopped walnuts
Finely grated zest of 2 oranges
2 teaspoons dried sage leaves
1/4 cup chopped flat-leaf parsley
1 cup defatted chicken broth

Steps:

1. Toss the bread cubes in a large bowl with 2 tablespoons of the olive oil, thyme, salt and pepper. Lay out on 2 baking sheets. Bake at 350°F for 15 minutes or until lightly toasted. Let cool, then return bread cubes to the bowl.
2. Cook the sausage in 2 tablespoons olive oil in a skillet over medium-high heat for 20 minutes, breaking up the meat with a spatula. (Pour off and discard excess fat.) With a slotted spoon, remove sausage meat to bread cubes.
3. Place the remaining olive oil and the butter in a heavy saucepan. Cook onions and fennel over medium-low heat for 10 minutes. Add the cranberries; cook 5 minutes more. Fold into the bread cubes with the walnuts, orange zest, sage and parsley. Drizzle in the broth, 1/2 cup at a time, to moisten the stuffing. Adjust seasonings. Let cool completely before stuffing the turkey. Cook stuffing inside the turkey or heat, covered, in an ovenproof dish at 350°F for 20 to 25 minutes before serving.

CRANBERRY FENNEL STUFFING image

Yield 20 cups

Number Of Ingredients 3

10 cups cubed bread - 6 tbl olive oil - 1 tbl dried thyme - salt & pepper to taste - 3 tbl butter - 2 cups peeled & chopped onions (1/4") - 2 fennel bulbs
cored
trimeed & cut into 1/4" dice - 2 cups dried cranberries - 2 cups coarsely chopped walnuts - finely grated zest of 2 oranges - 2 tsp dried sage leaves - 1/4 cup chopped flat-leaf parsely - 1 cup defatted chicken broth

Steps:

toss bread in lg bowl c 2 tbl of olive oil, thyme, salt & pepper - lay out on 2 baking sheets - bake @ 350 x 15 mins until lightly toasted - cool & return to bowl place remaining olive oil & butter in heavy sauce pan - cook onions & fennel over med/lo heat x 10 mins - add cranberries - cook 5 mins - fold into bread cubes c walnuts, orange zest, sage & parsley - drizzle in broth, 1/2 cup at a time - adjust seasonings - cool before stuffing turkey - cook in turkey or in dish at 350 x 20-25 mins.