by kirra » Tue Jul 22, 2008 1:46 am
Sausage Fennel Stuffing
Ingredients:
1 lb sweet Italian sausage, casing discarded
1/2 stick (1/4 C) butter
2 onions, small dice
2 medium fennel bulbs, cut in half and finely slice
2 tsp fennel seeds, ground
1/4 C Pernod
2 tsp dried thyme
2 tsp dried tarragon
5 C corn bread for stuffing
Preparation:
In a large heavy skillet, cook sausage over med-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 over medium heat, stirring, until fennel is softened, about 10 minutes. Add Pernod, thyme, and tarragon. cook, stirring, until most liquid is evaporated. Add mixture to sausage with corn bread and toss to combine well. Add salt and pepper as needed. add to turkey and cook.
Note: you can make this stuffing 2 days ahead, just chill and cover
[b][size=150]Sausage Fennel Stuffing[/size]
Ingredients:[/b]
1 lb sweet Italian sausage, casing discarded
1/2 stick (1/4 C) butter
2 onions, small dice
2 medium fennel bulbs, cut in half and finely slice
2 tsp fennel seeds, ground
1/4 C Pernod
2 tsp dried thyme
2 tsp dried tarragon
5 C corn bread for stuffing
[b]Preparation:[/b]
In a large heavy skillet, cook sausage over med-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 over medium heat, stirring, until fennel is softened, about 10 minutes. Add Pernod, thyme, and tarragon. cook, stirring, until most liquid is evaporated. Add mixture to sausage with corn bread and toss to combine well. Add salt and pepper as needed. add to turkey and cook.
[b]
Note:[/b] you can make this stuffing 2 days ahead, just chill and cover