Sausage Fennel Stuffing

Name: Sausage Fennel Stuffing
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 30
Cuisine: Global
Ingredients: 1 liters corn breadfor stuffing or packaged corn bread stuffing; 2 teaspoons dried tarragon, crumbled; 2 teaspoons dried thyme, crumbled; 680 grams 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; 454 grams sweet Italian sausage, casing discarded; 2 mediums large onions, chopped fine; 59 milliliters Pernod or other anise-flavored apéritif; 59 milliliters 1/2 stick unsalted butter

You can never have too many side dish recipes, so give Sausage Fennel Stuffing a try. One serving contains 115 calories, 3g of protein, and 7g of fat. This recipe serves 30. This recipe covers 3% of your daily requirements of vitamins and minerals. Thanksgiving will be even more special with this recipe. A mixture of packaged corn bread stuffing, fennel bulbs, medium-large onions, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

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.

Ingredients you will need

Sausage

Equipment you will use

Frying Pan

Transfer sausage with a slotted spoon to a large bowl.

Ingredients you will need

Sausage

Equipment you will use

Slotted Spoon

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.

Ingredients you will need

Fennel Seeds

Butter

Fennel

Onion

Salt

Equipment you will use

Frying Pan

Add apéritif, thyme, and tarragon and cook, stirring, until most liquid is evaporated.

Ingredients you will need

Tarragon

Thyme

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.)

Ingredients you will need

Salt And Pepper