Caramelized Apple Sausage Fennel Stuffing Recipes

CARAMELIZED APPLE, SAUSAGE & FENNEL STUFFING

Steps:

• 1. Preheat oven to 400°.
• 2. Arrange bread cubes in a single layer on a baking sheet coated with cooking spray. Bake at 400° for 16 minutes or until golden, stirring after 8 minutes. Place in a large bowl.
• 3. Heat a large skillet over medium-high heat. Remove casings from sausage. Coat pan with cooking spray. Add sausage to pan; cook 8 minutes or until browned, stirring to crumble. Add sausage to bread.
• 4. Return pan to medium-high heat. Add 3 teaspoons oil to pan; swirl to coat. Add onion and next 5 ingredients (through garlic). Add 1/4 teaspoon pepper; sauté 8 minutes or until vegetables are tender, stirring occasionally. Add vegetables to sausage mixture.
• 5. Return pan to medium-high heat. Add remaining 2 teaspoons oil to pan; swirl to coat. Add apple and sugar; sauté 5 minutes or until apple caramelizes, stirring occasionally. Add to the sausage mixture.
• 6. Combine broth (NOT TOO MUCH! It will be mushy) and eggs in a small bowl, stirring with a whisk. Add broth mixture and remaining 1/4 teaspoon pepper to sausage mixture; toss well to combine.
• 7. Spoon sausage mixture into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Cover with foil. Bake at 400° for 20 minutes. Uncover dish; bake at 400° for 20 minutes or until browned and crisp.
• 8. Enjoy!

SAUSAGE FENNEL STUFFING

Steps:

• Preheat oven to 325°F.
• Spread bread crumbs in 2 shallow baking pans and bake in upper and lower thirds of oven until golden and dry, about 15 minutes. Cool crumbs in pans on racks, then transfer to a large bowl.
• 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. Transfer to bowl with bread crumbs with a slotted spoon.
• 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.
• Finely grind fennel seeds in coffee/spice grinder, then add to vegetables in skillet along with thyme and tarragon and cook, stirring, 1 minute.
• Transfer vegetables to bowl with bread crumbs and sausage and toss gently but thoroughly. Spoon stuffing into a buttered 3- to 3 1/2-quart shallow baking dish. Drizzle with stock and dot with remaining 2 tablespoons butter, cut into bits. Bake, covered, in middle of oven 30 minutes, then uncover and bake until browned, about 30 minutes more.

FENNEL-SAUSAGE STUFFING

Steps:

• 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. 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. 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.

SAUSAGE FENNEL STUFFING

Steps:

• 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. Transfer sausage with a slotted spoon to a large 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. Add apéritif, thyme, and tarragon and cook, stirring, until most liquid is evaporated. 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.)