Spinach Fennel And Sausage Stuffing With Toasted Brioche Recipes

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SPINACH-SAUSAGE STUFFING



Spinach-Sausage Stuffing image

Provided by Food Network Kitchen

Number Of Ingredients 0

Steps:

  • Melt 1 stick butter in a large skillet over medium heat. Cook 1 pound crumbled sausage in the butter. Add 2 cups each diced onion and celery and 1 tablespoon each minced sage and thyme; add salt and pepper and cook 5 minutes. Add 3 cups chicken or turkey broth and 4 cups chopped spinach; bring to a simmer. Beat 2 eggs with 1/4 cup chopped parsley in a large bowl; add 6 cups cubed stale cornbread and 8 cups white bread and 1/3 cup each pine nuts and grated parmesan, then pour in the vegetable-broth mixture and toss. Transfer to a buttered baking dish and dot with butter. Cover and bake at 375 degrees F, 30 minutes; uncover and bake until golden, about 30 more minutes.

FENNEL-SAUSAGE STUFFING



Fennel-Sausage Stuffing image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Number Of Ingredients 0

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.

FENNEL SPINACH SAUTE



Fennel Spinach Saute image

Spinach and fennel are two of my favorite veggies, so I'm always looking for new ways to use them. This is an amazing side dish, but if you slice the fennel a bit smaller, it also makes a great stuffing for chicken breasts or beef tenderloin. -Noelle Myers, Grand Forks, North Dakota

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 9

2 teaspoons olive oil
2 teaspoons butter
1 cup thinly sliced fennel bulb
1/4 cup thinly sliced red onion
1 garlic clove, minced
6 cups fresh baby spinach
1/4 cup minced fresh basil
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large cast-iron or other heavy skillet, heat oil and butter over medium-high heat. Add fennel and onion; cook and stir until tender. Add garlic; cook 1 minute longer. Add remaining ingredients; cook and stir just until spinach is wilted, 4-5 minutes.

Nutrition Facts : Calories 60 calories, Fat 4g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 209mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic exchanges

SPINACH - SAUSAGE STUFFING



Spinach - Sausage Stuffing image

I made this stuffing the first time I hosted our family Thanksgiving and it has been a requirement ever since. You can use any type of bread with this, but I think pumpernickle & rye are the best combination. Although the list of ingredients looks a bit long, it is easy-peasy to put together, tastes great & has a nice presentation.

Provided by jvalen

Categories     Pork

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 11

1 (10 ounce) package frozen chopped spinach, thawed
12 ounces pork sausage
3/4 cup onion, chopped
2 medium sweet peppers, chopped
1 cup celery, chopped
1/2 cup butter
2 teaspoons dried sage, crushed
1/2-1 teaspoon salt
1/4 teaspoon ground black pepper
9 cups dry bread cubes
1 -1 1/2 cup chicken broth

Steps:

  • Preheat oven to 325
  • Drain all liquid from thawed spinach & place in a large bowl.
  • Brown sausage in a large oven safe pan & drain fat.
  • Add sausage to spinach.
  • Saute onion, sweet peppers & celery in butter until tender (use same large pan).
  • Add seasonings.
  • Add bread cubes & spinach/sausage
  • Drizzle with broth until moist.
  • Cover & bake for 45 minutes.

Nutrition Facts : Calories 265.9, Fat 16.6, SaturatedFat 7.7, Cholesterol 40.8, Sodium 604.9, Carbohydrate 20.6, Fiber 2.3, Sugar 3.1, Protein 8.6

BRIOCHE STUFFING RECIPE BY TASTY



Brioche Stuffing Recipe by Tasty image

Here's what you need: unsalted butter, spicy italian sausage, celery, large yellow onions, garlic, fresh oregano, fresh sage, day-old brioche bread, large eggs, chicken stock, fresh parsley, salt, black pepper

Provided by Pierce Abernathy

Categories     Sides

Yield 10 servings

Number Of Ingredients 13

8 tablespoons unsalted butter, 1 stick
1 ½ lb spicy italian sausage, casings removed
6 stalks celery, chopped
2 large yellow onions, diced
4 cloves garlic, chopped
2 tablespoons fresh oregano, chopped
2 tablespoons fresh sage, chopped
2 loaves day-old brioche bread, torn into 1-inch (2-cm) pieces, (bake at 325˚F (170˚C) for 25 minutes to dry out if not day-old)
3 large eggs
3 cups chicken stock
¼ cup fresh parsley, chopped, divided
1 teaspoon salt
½ teaspoon black pepper

Steps:

  • Preheat the oven to 425˚F (220˚C). Grease a 9x13-inch (23x33-cm) baking dish.
  • Melt the butter in a large skillet over medium heat. Add the sausage and cook until browned and no longer pink, about 5 minutes.
  • Add the celery, onions, and garlic. Cook until softened and golden, about 5 minutes.
  • Add the oregano and sage. Cook until fragrant, about 2 minutes.
  • In a medium bowl, beat together the eggs, chicken stock, half of the parsley, the salt, and pepper.
  • In a large bowl, combine the bread and cooked sausage mixture.
  • Pour the egg mixture over the bread and sausage mixture, and stir to coat.
  • Transfer the stuffing to the prepared baking dish and cover with foil.
  • Bake for 30 minutes, then remove the foil and bake for another 15 minutes, or until the top is golden brown.
  • Top with the remaining parsley.
  • Enjoy!

Nutrition Facts : Calories 539 calories, Carbohydrate 28 grams, Fat 41 grams, Fiber 1 gram, Protein 10 grams, Sugar 6 grams

SAUSAGE FENNEL STUFFING



Sausage Fennel Stuffing image

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

1 pound sweet Italian sausage, casing discarded
1/2 stick (1/4 cup) unsalted butter
2 medium-large onions, chopped fine
1 1/2 pounds fennel bulbs (sometimes called anise, about 2 medium), stalks trimmed flush with bulbs and bulbs chopped fine (about 4 1/2 cups)
2 teaspoons fennel seeds, chopped fine
1/4 cup Pernod or other anise-flavored apéritif
2 teaspoons dried thyme, crumbled
2 teaspoons dried tarragon, crumbled
5 cupscorn bread for stuffing or packaged corn bread 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.)

SAUSAGE BRIOCHE DRESSING



Sausage Brioche Dressing image

Provided by Claire Robinson

Time 1h40m

Yield 8 to 10 servings

Number Of Ingredients 6

1 brioche loaf, cubed into 1-inch pieces
1 pound pork breakfast sausage
4 celery ribs, halved lengthwise and cross cut into 1/4-inch pieces
4 cups stock
1/4 cup chopped sage leaves
Kosher salt and fresh ground black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • Spread the brioche on a baking sheet and put it in the oven until lightly toasted, about 10 minutes. Set aside in a large bowl.
  • In a large skillet over medium-high heat, add the sausage and break it into pieces with a spoon. Cook until browned, then transfer it to the bowl with the brioche. Add the celery to the sausage drippings and cook until softened, about 4 to 5 minutes. Put the sausage into the brioche bowl. Stir in the stock and sage and mix until the brioche absorbs most of the liquid. Season, to taste, with salt and pepper. Transfer the dressing to a 13 by 9-inch baking dish and cook, uncovered for 20 minutes. Cover with foil and bake until golden brown on top, another 20 to 25 minutes.

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