Sausage And Fennel Stuffing For Old Fashioned Stuffed Turkey Recipes

SAUSAGE AND FENNEL STUFFING

Steps:

• Preheat an oven to 350 F. Generously butter a 9x13 baking dish with 2 tablespoons of softened butter. Set aside.
• In a large skillet, heat the olive oil over medium-high heat. Add the sausage and cook, breaking up with a spoon, until browned. Remove the sausage from the pan with a slotted spoon (leave all that fat behind!) and transfer to a small bowl.
• Add the leeks, onion, and fennel to the skillet and continue to cook, stirring occasionally, until the leeks are starting to brown. Then, add the apple, sage, and rosemary and cook for another 5 minutes or so. Once the apples are slightly browned, add the white wine and cook until most of the wine has evaporated. Turn off the heat, add the remaining butter, and season to taste with salt and pepper.
• In a large mixing bowl, toss the bread with the sausage mixture and gently mix in 2 cups of the chicken broth. Take care to just gently toss the bread so it doesn't break apart too much. Let the bread sit for 10 minutes.
• In a small bowl, whisk together the eggs and remaining stock until smooth. Pour over the bread mixture and gently toss to combine, making sure all the bread is moist and evenly coated. Transfer to the prepared baking dish, cover with foil, and bake for 30 minutes.
• Remove the foil and bake for another 30 minutes or so, until the top is nicely browned and crisp. Remove from the oven, rest 10 minutes, and serve.

BEST SAUSAGE STUFFING

Steps:

• Place sausage in a large, deep skillet; cook over medium-high heat until evenly brown, about 10 minutes. Remove sausage from the skillet and let drain on paper towels. Combine melted margarine with the sausage drippings until there is 1 cup of drippings and margarine combined.
• Cook and stir onion and celery in the margarine-dripping mixture in the same skillet over medium heat until onion is tender but not browned, about 10 minutes . Stir in about 1/3 of the bread cubes. Pour onion mixture into a large bowl and stir in remaining bread cubes, sausage, poultry seasoning, and pepper. Watch your hands, it's hot. Mix well. This stuffing is ready for baking.

GRANDMA'S SAUSAGE TURKEY STUFFING

Steps:

• To make this easy to prepare, I chop the onion, celery and parsley first.
• In a large skillet, (I use an electric skillet for easy clean up) chop up the pork sausage with a utensil as it starts to cook. Just as this is starting to cook a bit, add your onion, celery, poultry seasoning and sage. Cook until the sausage is done and the celery and onion have cooked down. Taste it as it is safe to eat at this point. Add more seasoning if you think it needs it. It should taste like stuffing at this point and very good! Turn off heat.
• In a large bowl pour 1/2 bag of the cubed stuffing croutons, 1/2 of the chicken stock and 1/2 of the sausage. Stir well and repeat.
• Refrigerate overnight or until you are ready to use. Makes enough to stuff a 16-20 pound turkey and a small casserole on the side. Spray your casserole dish with vegetable spray and add some turkey drippings to the casserole while cooking. Casserole cooks in about 25 minutes on 325 degree oven.
• Enjoy!

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.

GRANDMA'S POULTRY DRESSING

Steps:

• Preheat oven to 350°. In a large skillet, brown sausage. Drain sausage, discarding drippings. Meanwhile, in a small saucepan, heat milk over medium heat until bubbles form around sides of pan. In a large bowl, combine sausage, milk and remaining ingredients., Transfer to a greased 2-qt. baking dish. Cover and bake until lightly browned, about 40 minutes.

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.

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.)