Best Fennel Sausage Stuffing Recipes

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WILD RICE, SAUSAGE AND FENNEL STUFFING



Wild Rice, Sausage and Fennel Stuffing image

Categories     Rice     Side     Sauté     Thanksgiving     Stuffing/Dressing     Sausage     Fennel     Bon Appétit

Yield Makes 6 cups

Number Of Ingredients 8

3 cups canned low-salt chicken broth
1 1/2 cups wild rice (about 9 ounces), rinsed, drained
1 cup water
2 teaspoons fennel seeds
1 pound sweet Italian sausage, casings removed
3 small fennel bulbs, trimmed, chopped (about 2 1/2 cups)
2 medium onions, chopped (about 2 cups)
3/4 cup chopped toasted walnuts (optional)

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.

FENNEL-SAUSAGE STUFFING



Fennel-Sausage Stuffing image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Number Of Ingredients 0

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.

SOURDOUGH BREAD, FENNEL AND SWEET SAUSAGE STUFFING



Sourdough Bread, Fennel and Sweet Sausage Stuffing image

Provided by Jeanne Thiel Kelley

Categories     Pork     Side     Bake     Thanksgiving     Stuffing/Dressing     Meat     Sausage     Fennel     Fall     Bon Appétit

Yield Makes 12 servings

Number Of Ingredients 14

1 1-pound loaf sourdough bread, cut into 1/2- to 3/4-inch cubes (about 16 cups)
1 3/4 pounds sweet Italian sausages, casings removed
5 to 6 tablespoons butter
2 1/2 fennel bulbs, chopped
1 1/4 pounds onions, chopped
1 tablespoon fennel seeds
1 1/4 pounds firm but ripe Bosc pears, peeled, cored, cut into 1/2-inch pieces
2 large red bell peppers, chopped
2 teaspoons dried thyme
2 teaspoons dried marjoram
2 teaspoons dried rubbed sage
3/4 cup dry white wine
3/4 cup (about) canned low-salt chicken broth
Chopped fennel fronds (optional)

Steps:

  • Preheat oven to 400°F. Spread bread on 2 large rimmed baking sheets. Bake until just golden, stirring occasionally, about 10 minutes. Transfer to very large bowl.
  • Cook Italian sausage in large pot over medium-high heat until browned, breaking up pieces with back of fork, about 12 minutes. Using slotted spoon, transfer to small bowl. Melt 4 tablespoons butter in same large pot over medium-high heat. Add chopped fennel, onions and fennel seeds. Sauté until fennel and onions are tender and golden brown, about 15 minutes. Reduce heat to medium. Add pears, bell peppers and herbs. Sauté until pears and peppers are just tender, about 10 minutes. Add wine and boil until most liquid evaporates, stirring occasionally, about 4 minutes. (Toasted bread cubes, sausage and fennel mixture can be prepared 1 day ahead. Cover separately. Store bread at room temperature; refrigerate sausage and fennel mixture.) Add sausage and fennel mixture to bread cubes. Season stuffing to taste with salt and pepper.
  • To bake stuffing in turkey:
  • Loosely fill main turkey cavity with stuffing. Add enough broth to remaining stuffing to moisten lightly (about 1/4 to 1/2 cup, depending on amount of remaining stuffing). Generously butter glass or ceramic baking dish. Spoon remaining stuffing into dish and dot remaining stuffing with 1 tablespoon butter before baking in dish. Cover with buttered foil, buttered side down. Bake stuffing in dish alongside turkey until heated through, about 30 minutes. Uncover stuffing. Bake until top is just crisp and golden, about 15 minutes.
  • To bake all of stuffing in baking dish:
  • Preheat oven to 350°F. Generously butter 13x9x2-inch square glass or ceramic baking dish. Add enough broth to stuffing to moisten (about 3/4 cup to 1 1/2 cups.) Transfer stuffing to prepared dish and dot stuffing with 2 tablespoons butter before baking. Cover with buttered foil, buttered side down; bake until heated through, about 30 minutes. Uncover and bake until top is crisp and golden, about 20 minutes longer. Top with fennel fronds, if desired, and serve.

SAUSAGE FENNEL STUFFING



Sausage Fennel Stuffing image

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

1 pound sweet Italian sausage, casing discarded
1/2 stick (1/4 cup) unsalted butter
2 medium-large onions, chopped fine
1 1/2 pounds fennel bulbs (sometimes called anise, about 2 medium), stalks trimmed flush with bulbs and bulbs chopped fine (about 4 1/2 cups)
2 teaspoons fennel seeds, chopped fine
1/4 cup Pernod or other anise-flavored apéritif
2 teaspoons dried thyme, crumbled
2 teaspoons dried tarragon, crumbled
5 cupscorn bread for stuffing or packaged corn bread stuffing

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.)

ROAST TURKEY WITH SAUSAGE FENNEL STUFFING AND MADEIRA GRAVY



Roast Turkey with Sausage Fennel Stuffing and Madeira Gravy image

Categories     turkey     Roast     Thanksgiving     Gourmet

Yield Serves 8

Number Of Ingredients 9

a 12- to 14-pound turkey, neck and giblets (excluding liver) reserved for making gravy
sausage fennel stuffing
1 stick (1/2 cup) unsalted butter, softened
2 cups turkey giblet stock or chicken broth
For gravy
1 1/4 cups Sercial Madeira
1/2 cup all-purpose flour
4 cups turkey giblet stock or chicken broth
Garnish: fresh small fennel bulbs, (sometimes called anise), quartered with fronds attached, fresh small white onions with greens attached, fresh thyme sprigs

Steps:

  • Preheat oven to 325°F.
  • Rinse turkey and pat dry inside and out. Season turkey inside and out with salt and pepper and pack neck cavity loosely with some stuffing. Fold neck skin under body and fasten with a skewer. Fill body cavity loosely with some remaining stuffing and truss turkey. Transfer remaining stuffing to a buttered 1 1/2- to 2-quart shallow baking dish and reserve, covered and chilled.
  • Spread turkey with butter and on a rack in a roasting pan roast in oven until a meat thermometer inserted in fleshy part of a thigh registers 180°F. and juices run clear when thigh is pierced, 3 1/4 to 4 hours.
  • During last 1 1/2 hours of roasting, drizzle reserved stuffing with stock or broth and bake, covered, 1 hour. Transfer turkey to a heated platter, reserving juices in roasting pan, and discard string. Keep turkey warm, covered loosely with foil.
  • Make gravy:
  • Skim fat from pan juices, reserving 1/3 cup fat, and deglaze pan with Madeira over moderately high heat, scraping up brown bits. Bring Madeira to a boil and remove pan from heat.
  • In a saucepan whisk together reserved fat and flour and cook roux over moderately low heat, whisking, 3 minutes. Add Madeira mixture and stock or broth in a stream, whisking, and simmer, whisking occasionally, 5 minutes. Season gravy with salt and pepper and transfer to a heated gravy boat.
  • Garnish turkey with fennel, onions, and thyme.

FENNEL SAUSAGE STUFFING



Fennel Sausage Stuffing image

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

12 cups cubed sourdough bread, crusts removed and cut into 1-inch pieces
3 tablespoons plus 1 cup extra-virgin olive oil
Salt and freshly ground black pepper
1/4 cup vegetable oil
2 pounds fennel sausage, removed from casing
2 tablespoons minced garlic
1 cup finely chopped carrots
1/2 fennel bulb, finely chopped
1 cup finely chopped leeks
2 cups finely chopped red onion
1 cup dry white wine
1 cup golden raisins
Pinch dried red pepper flakes
2 cups chopped walnuts, toasted
2 tablespoons chopped sage
1 tablespoon chopped rosemary
2 tablespoons chopped thyme
3 tablespoons chopped parsley
1 cup chicken stock
2 tablespoons very soft unsalted butter, plus more for pan
4 large eggs

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.

CHICKEN-APPLE SAUSAGE AND FRESH FENNEL STUFFING



Chicken-Apple Sausage and Fresh Fennel Stuffing image

Categories     Chicken     Fruit     Poultry     Side     Bake     Sauté     Thanksgiving     Stuffing/Dressing     Apple     Sausage     Fennel     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 16 servings

Number Of Ingredients 14

18 cups 1/2-inch cubes sourdough bread (about 2 1/2 pounds)
1 tablespoon olive oil
2 pounds fresh chicken-apple sausage, casing removed
1/4 cup (1/2 stick) butter
3 cups chopped onions
3 cups chopped fresh fennel bulbs
1 cup chopped celery
2 teaspoons chopped fresh sage
2 teaspoons chopped fresh thyme
2 teaspoons fennel seeds
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup (or more) low-salt chicken broth
2 large eggs

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.

BUTTERFLIED TURKEY WITH FENNEL, SAUSAGE, AND RICOTTA STUFFING



Butterflied Turkey with Fennel, Sausage, and Ricotta Stuffing image

Provided by Bruce Aidells

Categories     turkey     Roast     Thanksgiving     Dinner     Ricotta     Sausage     Fennel     Fall     Grill     Grill/Barbecue     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 to 10 servings

Number Of Ingredients 27

Stuffing:
3 tablespoons olive oil
1 1/2 pounds sweet Italian sausages, casings removed, broken into pieces
2 medium fresh fennel bulbs, trimmed, diced, plus 1/4 cup chopped fronds
2 cups chopped leeks (white and pale green parts only)
1/2 cup chopped shallots
5 garlic cloves, thinly sliced
1/2 cup dry white wine
2 cups fresh breadcrumbs made from crustless country-style French bread
1 cup freshly grated Parmesan cheese
1 cup whole-milk ricotta cheese
2 large eggs
2 teaspoons chopped fresh sage
2 teaspoons chopped fresh rosemary
1 teaspoon salt
3/4 teaspoon ground black pepper
Turkey:
1 tablespoon fennel seeds, ground
2 teaspoons minced fresh rosemary
1 tablespoon salt
2 teaspoons ground black pepper
3 tablespoons olive oil
1 12- to 14-pound turkey; neck, heart, and gizzard reserved for Ultimate Turkey Stock Turkey Stock
2 cups (or more) Ultimate Turkey Stock or low-salt chicken broth
Fresh Fennel Pan Gravy if roasting the turkey, or Mixed-Mushroom and Tarragon Gravy if grilling the turkey
Special Equipment
Charcoal chimney (if grilling) 13x9x2-inch disposable aluminum baking pan (to catch drips; if grilling)

Steps:

  • For stuffing:
  • Heat oil in large skillet over medium-high heat. Add sausage. Sauté until cooked through, about 6 minutes. Using slotted spoon, transfer to bowl. Add diced fennel, leeks, and shallots to skillet. Sauté 8 minutes. Add garlic and wine. Boil 3 minutes, scraping up browned bits. Scrape into bowl with sausage. Cool. DO AHEAD: Can be made 1 day ahead. Cover; chill.
  • Mix breadcrumbs, Parmesan, and ricotta into stuffing. Whisk eggs, sage, rosemary, 1 teaspoon salt, pepper, and fennel fronds in bowl. Stir into stuffing.
  • For turkey:
  • Mix fennel seeds, rosemary, salt, and pepper, then oil in small bowl. Rinse turkey; pat dry. Place turkey, skin side down, on work surface. Spread half of fennel oil over flesh side. Turn turkey over onto large rimmed baking sheet. Tuck wing tips under.
  • Starting at neck end, run fingers gently under skin of breast, thigh, and legs. Spread stuffing under skin. Massage to even out thickness of stuffing. Spread fennel oil over turkey skin.
  • To roast turkey:
  • Set rack at lowest position in oven and preheat to 350°F. Pour 1 cup stock or broth onto baking sheet under turkey.
  • Roast turkey until thermometer inserted into thickest part of thigh registers 160°F to 165°F, adding stock by cupfuls if pan is dry, 2 to 2 1/2 hours. Transfer turkey to platter; let rest 30 to 45 minutes. Reserve baking sheet with juices. While turkey rests, prepare Fennel Pan Gravy . Serve turkey with gravy.
  • To grill turkey:
  • Prepare barbecue (medium heat). Remove top grill rack. If using charcoal, light briquettes in chimney. When covered with white ash, push to opposite sides of bottom rack. Place disposable aluminum pan in center of rack (you will need to light additional briquettes, checking every 30 minutes during grilling time). Replace top rack. If using 3-burner gas grill, light burners on left and right sides, leaving center burner off. If using 2-burner gas grill, light burner on 1 side; place disposable pan over unlit side.
  • Place turkey, skin side up, on rack over pan; cover. Insert instant-read thermometer into hole in hood. Maintain temperature at 350°F on charcoal grill by opening and closing vents or adjusting temperature on gas grill with controls. Grill until thermometer inserted into thickest part of thigh registers 160°F to 165°F, tenting with foil if browning too quickly, 13/4 to 2 hours. Transfer turkey to platter; let rest 30 to 45 minutes (internal temperature will rise 5 to 10 degrees).
  • Serve grilled turkey with Mixed- Mushroom and Tarragon Gravy.

SPINACH, FENNEL, AND SAUSAGE STUFFING WITH TOASTED BRIOCHE



Spinach, Fennel, and Sausage Stuffing with Toasted Brioche image

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

1 loaf brioche or challah (about 12 ounces), cut into 1" cubes
1 tablespoon extra-virgin olive oil
1 pound hot Italian sausage, casing removed
4 tablespoons unsalted butter, divided, plus more for dish
1 yellow onion, chopped (about 1 1/2 cups)
1 medium fennel bulb, cored and coarsely chopped (about 3 cups)
4 large eggs, beaten
2 1/2 cups low-salt chicken broth
2 pounds frozen spinach, thawed, well squeezed, coarsely chopped
2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons fennel seeds

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.

ROASTED CHICKEN BREASTS WITH FENNEL, SAUSAGE, AND FOCACCIA STUFFING



ROASTED CHICKEN BREASTS WITH FENNEL, SAUSAGE, AND FOCACCIA STUFFING image

Categories     Chicken

Yield 4 Servings

Number Of Ingredients 17

CHICKEN
2.5 TBSP olive oil, divided
3 oz spicy Italian sausage, casings removed
1 small onion, chopped (about 1 cup)
2 garlic cloves, minced
1 shallot, chopped
1 medium fennel bulb, halved, cored, chopped
1.5 CUPs 1/3-inch pieces crustless focaccia
4 TBSP chopped fresh Italian parsley, divided
4 large chicken breasts with skin and bones
GLAZE
1/2 CUP walnuts, toasted, chopped
1 shallot, chopped
1 garlic clove, chopped
1 CUP pomegranate juice
1/2 CUP low-salt chicken broth
1 TBSP chilled butter

Steps:

  • FOR CHICKEN: Heat 1.5 tbsps olive oil in heavy medium skillet over medium-high heat, Add sausage; cook until brown, breaking up lumps with back of spoon, about 4 minutes. Add onion, garlic, and shallot. Sauté until vegetables are soft, about 3 minutes. Add fennel; sauté until soft, about 4 minutes. Stir in focaccia and 2 tbsps parsley. Season stuffing to taste with salt and pepper. Cool to room temperature. Preheat oven to 450 F. Cut horizontal slit in each chicken breast, forming pocket. Fill pockets with stuffing. Sprinkle chicken with salt and pepper. Heat remaining 1 tbsp oil in large ovenproof skillet over medium-high heat. Add chicken, skin side down. Cook until skin is brown, about 6 minutes. Turn chicken over, place skillet in oven, and roast chicken until cooked through and thermometer inserted into thickest part registers 160 F, about 30 minutes. Transfer chicken to platter; tent with foil to keep warm. Reserve skillet. FOR GLAZE: Add walnuts, shallot, and garlic to same large skillet. Sauté over medium-high heat 2 minutes. Add juice and broth; boil until slightly thickened and syrupy, about 4 minutes. Remove from heat; whisk in chilled butter. Divide chicken among 4 plates. Drizzle glaze over, sprinkle with remaining 2 tbsps parsley, and serve.

SAUSAGE AND FENNEL STUFFING FOR OLD-FASHIONED STUFFED TURKEY



SAUSAGE AND FENNEL STUFFING FOR OLD-FASHIONED STUFFED TURKEY image

Yield cups

Number Of Ingredients 12

1 1/2 pounds white sandwich bread , cut into 1/2-inch cubes (about 12 cups)
1 teaspoon vegetable oil
1/2 pound bulk pork sausage
4 tablespoons unsalted butter , plus extra for baking dish
1 medium onion , chopped fine (about 1 cup)
1 fennel bulb , halved, cored, and chopped fine (about 1 cup)
Kosher salt and ground black pepper
1 tablespoon minced fresh thyme leaves
1 tablespoon minced fresh marjoram leaves
2 tablespoons minced fresh sage leaves
1 1/2 cups low-sodium chicken broth
3 large eggs

Steps:

  • 1. Adjust oven rack to lowest position and heat oven to 250 degrees. Spread bread cubes in single layer on baking sheet; bake until edges have dried but center is slightly moist (cubes should yield to pressure), about 45 minutes, stirring several times during baking. Transfer dried bread to large bowl and increase oven temperature to 325 degrees. 2. While bread dries, heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add sausage and cook, stirring to break sausage into ½-inch pieces, until browned, 5 to 7 minutes. Transfer sausage to paper towel-lined plate. Return skillet to heat and add 4 tablespoons butter to fat in skillet. When foaming subsides, add onion, fennel, 4 teaspoons kosher salt, and 1 teaspoon pepper; cook, stirring occasionally, until vegetables begin to soften and brown slightly, 7 to 10 minutes. Stir in thyme, marjoram, and sage; cook until fragrant, about 1 minute. Add vegetable mixture to bowl with dried bread; add 1 cup broth and toss gently until evenly moistened (you should have about 12 cups stuffing). 3. Use stuffing as directed in Old-Fashioned Stuffed Turkey recipe, adding eggs and remaining 1/2 cup broth in step 7.

SAUSAGE, DATE, AND FENNEL STUFFING



Sausage, Date, and Fennel Stuffing image

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

1 cup dates, chopped
1/4 cup white wine
2 cups bread, cubed
1 tablespoon olive oil
1/2 lb sausage, cut into 1/4-inch pieces
1 medium carrot, diced
2 celery ribs, diced
1/2 yellow onion, diced
1 fennel bulb, sliced
1 small preserved lemon, diced
2 tablespoons chopped fennel leaves
1/4 cup chopped parsley
2 eggs
1/2 teaspoon sea salt
1 -1 1/2 cup water

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

CARAMELIZED APPLE, SAUSAGE & FENNEL STUFFING



Caramelized Apple, Sausage & Fennel Stuffing image

This recipe is from Cooking Light Nov '11. I have listed some of the changes or adaptions that I did as well.

Provided by Tylers Cook

Categories     < 4 Hours

Time 2h15m

Yield 12 serving(s)

Number Of Ingredients 14

12 ounces sourdough bread, cut into 1/2 inch pieces. You can use pre-cut, pre-toasted bread as well
3 Italian sausage, links. (I use two sweet and one hot)
5 teaspoons extra virgin olive oil, divided
4 cups chopped onions
1 1/4 cups sliced fennel bulbs (One large bunch)
1 1/4 cups chopped carrots
2 tablespoons chopped fresh sage
1/2 teaspoon crushed fennel seed
5 garlic cloves, minced
1/2 teaspoon black pepper
3 cups chopped golden delicious apples (about 3 apples)
1 1/2 cups chicken broth (I use low sodium)
2 tablespoons sugar
2 large eggs

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!

Nutrition Facts : Calories 244.2, Fat 9.2, SaturatedFat 2.8, Cholesterol 42.8, Sodium 518.1, Carbohydrate 31.1, Fiber 3.2, Sugar 9.3, Protein 10

SAUSAGE STUFFING WITH FENNEL AND ROASTED SQUASH



Sausage Stuffing with Fennel and Roasted Squash image

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

Nonstick vegetable oil spray
4 cups 1/2- to 3/4-inch cubes peeled seeded butternut squash (from one 13/4-pound squash)
1/2 cup (1 stick) unsalted butter
3 cups chopped onions (about 1 pound)
2 cups chopped celery (4 to 5 stalks)
1 1/2 cups coarsely chopped fresh fennel bulb (about 1 medium)
1 1-pound pork sausage log
1/4 cup chopped fresh Italian parsley
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh marjoram
12 cups (generous) 1-inch cubes day-old pain rustique or ciabatta bread with crust (about 1 1/4 pounds)
2 large eggs
1 1/2 teaspoons fine sea salt
1 teaspoon coarsely ground black pepper
1 cup (or more) low-salt chicken broth

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.

FENNEL, SAUSAGE AND APPLE STUFFING



FENNEL, SAUSAGE AND APPLE STUFFING image

Categories     Bake     Thanksgiving     Dinner     Stuffing/Dressing

Yield 12 servings

Number Of Ingredients 15

12 ounces sourdough bread, cut into 1/2-inch cubes
Cooking spray
9 ounces Italian sausage
5 teaspoons extra-virgin olive oil, divided
4 cups chopped onion
1 1/4 cups sliced fennel bulb
1 1/4 cups chopped carrot
2 tablespoons chopped fresh sage
1/2 teaspoon fennel seeds, crushed
5 garlic cloves, minced
1/2 teaspoon freshly ground black pepper, divided
3 cups chopped Golden Delicious apple
2 teaspoons sugar
1 1/2 cups fat-free, lower-sodium chicken broth
2 large eggs

Steps:

  • Preparation 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 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.

WILD RICE FENNEL & SAUSAGE STUFFING, ORIGINAL



WILD RICE FENNEL & SAUSAGE STUFFING, ORIGINAL image

Categories     Side     Sauté     Stuffing/Dressing     Sausage

Yield 12

Number Of Ingredients 7

2 1/4 cups wild rice, rinsed and drained
2 t fennel seeds
3 cups chicken stock
1/ 1/2 pounds Italian sausage, casings discarded
2 cups onions, chopped
1/4 cup unsalted butter
3 small fennel bulbs, chopped fine

Steps:

  • In a saucepan, combine the rice, fennel seeds, stock and 1 1/2 cups water and bring the liquid to a boil. Simmer the mixture, covered partially, for 45 to 55 minutes or until the rice is tender and drain the rice over a sieve. In a heavy skillet, over moderate heat, cook the sausage until it is no longer pink. Pour off the fat. Grind the sausage in a food processor until fine. In the same skillet, melt butter and cook the onion, stirring occasionally, until onion is softened. Add the chopped fennel and cook the mixture, covered, stirring occasionally, for 5 to 7 minutes, or until the fennel is crisp tender. In a bowl, combine the rice, the sausage, the fennel mixture and salt and pepper to taste. Toss the mixture well.

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