Fennel Sausage And Apple Stuffing Recipes
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
Categories Side Bake Thanksgiving Stuffing/Dressing Sausage Fennel Fall Gourmet
Yield Makes about a 10 cups, enough to stuff a 12- to 14-pound turkey with extra to bake on the side
Number Of Ingredients 9
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.)
APPLE-FENNEL STUFFING
Provided by Food Network Kitchen
Number Of Ingredients 0
Steps:
- Make Classic Stuffing with potato bread. Use diced fennel bulb instead of celery. Cook 1 cup each chopped apples and dried cranberries with the onions and fennel.
- Classic Stuffing: Melt 1 stick butter in a large skillet over medium heat. Add 2 cups each diced onions and celery and 1 tablespoon each minced sage and thyme; add salt and pepper and cook 5 minutes. Add 3 cups turkey or chicken broth and bring to a simmer. Beat 2 eggs with 1/4 cup chopped parsley in a large bowl; add 16 cups cubed stale white bread, then pour in the vegetable-broth mixture and toss. Transfer to a buttered baking dish and dot with butter. Cover and bake 30 minutes at 375 degrees F; uncover and bake until golden, 30 more minutes. (Or stuff in your turkey and bake.)
- Photography by Charles Masters
CHICKEN-APPLE SAUSAGE AND FRESH FENNEL STUFFING
Categories Chicken Fruit Poultry Side Bake Sauté Thanksgiving Stuffing/Dressing Apple Sausage Fennel Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 16 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Divide bread cubes between 2 large rimmed baking sheets. Bake until bread is dry but not hard, stirring once, about 20 minutes. Butter 15x10x2-inch baking dish. Heat oil in heavy large pot over medium-high heat. Add sausage; cook until browned, breaking up lumps, about 5 minutes. Add butter to pot; stir until melted. Add onions and next 7 ingredients. Cook until vegetables are tender and sausage is cooked, stirring often, about 7 minutes. Add bread; toss.
- Whisk 1 cup broth and eggs in medium bowl to blend. Drizzle over bread mixture; toss to blend well. Add more broth if mixture is dry. Transfer stuffing to baking dish. Cover stuffing with buttered sheet of foil. Bake 40 minutes. Uncover and bake until browned and crisp on top, about 20 minutes longer.
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SAUSAGE, APPLE, AND FENNEL CORN BREAD DRESSING …
From myrecipes.com
5/5 (7)Calories 212 per servingServings 10
- To prepare corn bread, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornmeal, baking powder, and 1/2 teaspoon salt in a large bowl; make a well in center of mixture. Combine milk, canola oil, and 1 egg in a small bowl. Add to flour mixture, stirring just until moist. Spoon batter into an 8-inch square baking pan coated with cooking spray. Bake at 425° for 16 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pan on a wire rack. Remove from pan; cool completely.
- To prepare stuffing, heat olive oil in a large nonstick skillet over medium-high heat. Add sausage; cook 5 minutes or until browned, stirring occasionally. Add onion and bay leaf; cook 8 minutes or until onion starts to brown, stirring occasionally. Add apple, celery, and fennel; cook 5 minutes. Add garlic and next 5 ingredients (through black pepper); cook 1 minute. Remove from heat; discard bay leaf. Cool to room temperature.
APPLE, FENNEL & ITALIAN SAUSAGE STUFFING - THE KITCHEN FAIRY
From kitchenfairy.ca
5/5 (9)Estimated Reading Time 7 mins
- Preheat oven to 375 degrees F. Prepare a 9 x 12” casserole dish by greasing the bottom and sides.
- In a large 6 quart Dutch oven, heat ½ tablespoon of the olive oil over medium-high heat. Working in two batches, add half of the de-cased sausage meat to the skillet. Cook while breaking up the sausage with a wooden spoon until browned and cooked through. With a slotted spoon remove sausage crumbles to a bowl. Repeat process with remaining sausage leaving the drippings in the Dutch oven.
- Meanwhile, in a mortar and pestle grind the dried fennel seeds, Rosemary and sage. Set aside.
- Add the remaining 1 tablespoon olive oil to the Dutch oven and add onion, garlic, and diced fennel bulb. Season with ground herbs, salt, and pepper. Cook over medium-high heat while stirring occasionally until the onions and fennel bulb are just tender, about 3 minutes.
SAUSAGE FENNEL AND APPLE STUFFING - GARLIC & ZEST
From garlicandzest.com
4.8/5 (6)Category Side DishCuisine AmericanCalories 311 per serving
- Place a large skillet over medium high heat. Place the sausage in the skillet and break it apart with the back of a wooden spoon or fork as it cooks and browns.
FENNEL, SAUSAGE, AND CARAMELIZED APPLE STUFFING …
From myrecipes.com
5/5 (4)Total Time 1 hr 28 minsServings 12Calories 180 per serving
- 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.
- 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.
- 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.
STUFFING WITH APPLES, SAUSAGE AND FENNEL - NERDS WITH …
From nerdswithknives.com
Category Holiday, Side DishTotal Time 1 hr 40 minsEstimated Reading Time 7 minsPublished 2019-10-22
FENNEL AND APPLE STUFFING WITH CHICKEN SAUSAGE RECIPE
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5/5 (1)Servings 8-10
SAUSAGE, FENNEL AND APPLE STUFFING - HY-VEE RECIPES …
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3.3/5 (42)Calories 300 per servingServings 10
PORK, FENNEL & APPLE SAUSAGE ROLLS RECIPE - WOOLWORTHS
From woolworths.com.au
Cuisine FrenchCategory MainsServings 4Total Time 1 hr 5 mins
- Trim and reserve fennel fronds. Halve bulb and grate one half, reserving the other half. Finely grate half a carrot and 1 apple.
- Heat a large non-stick pan over medium-high heat. Spray with oil, add grated vegetables and apple, and cook for 8 minutes or until liquid has evaporated.
- Add mince, breadcrumbs, 1 egg and mustard to vegetable mixture. Season and mix together well.
- Cut pastry sheets in half. Shape one-quarter of mince mixture into a log the same length as the pastry. Place onto pastry and roll over to enclose filling.
- Transfer sausage rolls to tray. Beat remaining egg in a small bowl. Brush rolls with egg and sprinkle with fennel seeds. Bake for 30 minutes or until puffed and golden.
- Meanwhile, finely slice reserved fennel bulb and apple, and shred remaining carrot. Toss together with fennel fronds, parsley and oil in a bowl.
- Serve sausage rolls with salad. Categories. Main. Sausage rolls. Fresh Ideas. These categories are provided as a guide only and do not reflect any ingredients or products displayed or referred to on this recipe page and that are not listed in the recipe’s ingredients list.
FENNEL APPLE AND TEMPEH STUFFING - TOSHI'S TABLE
From toshistable.com
Servings 6-8Total Time 1 hr 10 minsEstimated Reading Time 3 mins
- the oven to 350 degrees. Spread the bread out on a baking sheet and bake in the oven for 10 minutes to dry it out.
- 2 tbsp of vegan butter to a large pan. Once it begins to sizzle, add the crumbled tempeh, Italian seasoning, ½ tsp of salt, red pepper flakes and garlic powder. Sauté over medium-high heat for 8-10 minutes until tempeh has browned. Remove from the pan and set aside.
- the remaining 2 tbsp of vegan butter to the pan. Once it begins to sizzle, add in the diced onion, fennel, apple, dried cranberries, sage and the remaining ¼ tsp of salt. Sauté over medium heat for 10 minutes.
- a large mixing bowl, combine the sliced bread, fennel and apple mixture, and 2 ½ cups of vegetable broth. Gently stir in the tempeh crumbles.
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