Sourdough Bread, Fennel And Sweet Sausage Stuffing
Serves: 4
Magnus Pfeffer
1 January 1970
Based on User reviews:
51
Spice
53
Sweetness
50
Sourness
38
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
6 tbsps
Butter570 g
Onion (chopped)1 tbsp
Fennel Seed2 large
Red Bell Pepper (chopped)2 tsps
Dried Thyme2 tsps
Marjoram (dried)2 tsps
Rubbed Sage (dried)3 cup
White Wine (dry)Directions:
1
Preheat oven to 400°F
2
Spread bread on 2 large rimmed baking sheets
3
Bake until just golden, stirring occasionally, about 10 minutes
4
Transfer to very large bowl
5
Cook Italian sausage in large pot over medium-high heat until browned, breaking up pieces with back of fork, about 12 minutes
6
Using slotted spoon, transfer to small bowl
7
Melt 4 tablespoons butter in same large pot over medium-high heat
8
Add chopped fennel, onions and fennel seeds
9
Sauté until fennel and onions are tender and golden brown, about 15 minutes
10
Reduce heat to medium
11
Add pears, bell peppers and herbs
12
Sauté until pears and peppers are just tender, about 10 minutes
13
Add wine and boil until most liquid evaporates, stirring occasionally, about 4 minutes
14
(Toasted bread cubes, sausage and fennel mixture can be prepared 1 day ahead
15
Cover separately
16
Store bread at room temperature; refrigerate sausage and fennel mixture
17
) Add sausage and fennel mixture to bread cubes
18
Season stuffing to taste with salt and pepper
19
Preheat oven to 400°F
20
Spread bread on 2 large rimmed baking sheets
21
Bake until just golden, stirring occasionally, about 10 minutes
22
Transfer to very large bowl
23
Cook Italian sausage in large pot over medium-high heat until browned, breaking up pieces with back of fork, about 12 minutes
24
Using slotted spoon, transfer to small bowl
25
Melt 4 tablespoons butter in same large pot over medium-high heat
26
Add chopped fennel, onions and fennel seeds
27
Sauté until fennel and onions are tender and golden brown, about 15 minutes
28
Reduce heat to medium
29
Add pears, bell peppers and herbs
30
Sauté until pears and peppers are just tender, about 10 minutes
31
Add wine and boil until most liquid evaporates, stirring occasionally, about 4 minutes
32
(Toasted bread cubes, sausage and fennel mixture can be prepared 1 day ahead
33
Cover separately
34
Store bread at room temperature; refrigerate sausage and fennel mixture
35
) Add sausage and fennel mixture to bread cubes
36
Season stuffing to taste with salt and pepper
37
To bake stuffing in turkey: Loosely fill main turkey cavity with stuffing
38
Add enough broth to remaining stuffing to moisten lightly (about 1/4 to 1/2 cup, depending on amount of remaining stuffing)
39
Generously butter glass or ceramic baking dish
40
Spoon remaining stuffing into dish and dot remaining stuffing with 1 tablespoon butter before baking in dish
41
Cover with buttered foil, buttered side down
42
Bake stuffing in dish alongside turkey until heated through, about 30 minutes
43
Uncover stuffing
44
Bake until top is just crisp and golden, about 15 minutes
45
Loosely fill main turkey cavity with stuffing
46
Add enough broth to remaining stuffing to moisten lightly (about 1/4 to 1/2 cup, depending on amount of remaining stuffing)
47
Generously butter glass or ceramic baking dish
48
Spoon remaining stuffing into dish and dot remaining stuffing with 1 tablespoon butter before baking in dish
49
Cover with buttered foil, buttered side down
50
Bake stuffing in dish alongside turkey until heated through, about 30 minutes
51
Uncover stuffing
52
Bake until top is just crisp and golden, about 15 minutes
53
To bake all of stuffing in baking dish: Preheat oven to 350°F
54
Generously butter 13x9x2-inch square glass or ceramic baking dish
55
Add enough broth to stuffing to moisten (about 3/4 cup to 1 1/2 cups
56
) Transfer stuffing to prepared dish and dot stuffing with 2 tablespoons butter before baking
57
Cover with buttered foil, buttered side down; bake until heated through, about 30 minutes
58
Uncover and bake until top is crisp and golden, about 20 minutes longer
59
Top with fennel fronds, if desired, and serve
60
Preheat oven to 350°F
61
Generously butter 13x9x2-inch square glass or ceramic baking dish
62
Add enough broth to stuffing to moisten (about 3/4 cup to 1 1/2 cups
63
) Transfer stuffing to prepared dish and dot stuffing with 2 tablespoons butter before baking
64
Cover with buttered foil, buttered side down; bake until heated through, about 30 minutes
65
Uncover and bake until top is crisp and golden, about 20 minutes longer
66
Top with fennel fronds, if desired, and serve