Sausage Fennel Stuffing
Serves: 2
Irma Bergnaum
1 January 1970
Based on User reviews:
50
Spice
51
Sweetness
49
Sourness
36
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2 cup
Unsalted Butter680 g
Fennel (sometimes called anise; 2 medium, stalks cut off and discarded and bulbs coarsely chopped)1 tsp
Salt1 tsp
Black Pepper2 tsps
Fennel Seed2 tsps
Dried Thyme (crumbled)2 tsps
Tarragon (dried, crumbled)Directions:
1
Preheat oven to 325°F
2
Spread bread crumbs in 2 shallow baking pans and bake in upper and lower thirds of oven until golden and dry, about 15 minutes
3
Cool crumbs in pans on racks, then transfer to a large bowl
4
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
5
Transfer to bowl with bread crumbs with a slotted spoon
6
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
7
Finely grind fennel seeds in coffee/spice grinder, then add to vegetables in skillet along with thyme and tarragon and cook, stirring, 1 minute
8
Transfer vegetables to bowl with bread crumbs and sausage and toss gently but thoroughly
9
Spoon stuffing into a buttered 3- to 3 1/2-quart shallow baking dish
10
Drizzle with stock and dot with remaining 2 tablespoons butter, cut into bits
11
Bake, covered, in middle of oven 30 minutes, then uncover and bake until browned, about 30 minutes more
12
Preheat oven to 325°F
13
Spread bread crumbs in 2 shallow baking pans and bake in upper and lower thirds of oven until golden and dry, about 15 minutes
14
Cool crumbs in pans on racks, then transfer to a large bowl
15
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
16
Transfer to bowl with bread crumbs with a slotted spoon
17
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
18
Finely grind fennel seeds in coffee/spice grinder, then add to vegetables in skillet along with thyme and tarragon and cook, stirring, 1 minute
19
Transfer vegetables to bowl with bread crumbs and sausage and toss gently but thoroughly
20
Spoon stuffing into a buttered 3- to 3 1/2-quart shallow baking dish
21
Drizzle with stock and dot with remaining 2 tablespoons butter, cut into bits
22
Bake, covered, in middle of oven 30 minutes, then uncover and bake until browned, about 30 minutes more