Best Sausage Stuffing With Fennel And Roasted Squash Recipes

Sausage Fennel Stuffing image

Yield Makes 8 to 10 servings or about 10 cups

Number Of Ingredients 13

7 cups coarsely crumbled buttermilk corn bread
1 lb sweet Italian sausage, casings discarded
1 stick (1/2 cup) unsalted butter
2 medium onions, finely chopped (2 cups)
1 1/2 lb fennel (sometimes called anise; 2 medium), stalks cut off and discarded and bulbs coarsely chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons fennel seeds
2 teaspoons dried thyme, crumbled
2 teaspoons dried tarragon, crumbled
1 cup turkey giblet stock or low-sodium chicken broth
Special Equipment
an electric coffee/spice grinder

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 Fennel Stuffing image

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.)

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.