Fennel-Sausage Stuffing

Total Time:
25 min
Prep:
20 min
Cook:
5 min

Level:
Easy

Directions
  • 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. Simmer until step 5.

  • 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.

  • 6. 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.

  • Photograph by Karl Juengel/Studio D


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