Fennel & Herb Stuffing

Name: Fennel & Herb Stuffing
Ingredients: 8 cups 1/2-inch day-old Italian bread, cubed; 2 tablespoons olive oil; 1 lb turkey sausage, casings removed; 1 large fennel bulb, chopped; 2 cups chopped onions; 1 tablespoon crushed fennel seed; 1 1/2 large red bell peppers, chopped; 2 tablespoons chopped thyme; 2 tablespoons chopped marjoram; 2 teaspoons dried rubbed sage; 2/3 cup dry white wine; 3/4 cup chicken stock or 3/4 cup vegetable stock; 1/4 cup olive oil; salt and pepper

14 ingredients

14 steps

Ingredients

8 cups 1/2-inch day-old Italian bread, cubed
2 tablespoons olive oil
1 lb turkey sausage, casings removed
1 large fennel bulb, chopped
2 cups chopped onions
1 tablespoon crushed fennel seed
1 1/2 large red bell peppers, chopped
2 tablespoons chopped thyme
2 tablespoons chopped marjoram
2 teaspoons dried rubbed sage
2/3 cup dry white wine
3/4 cup chicken stock or 3/4 cup vegetable stock
1/4 cup olive oil
salt and pepper

Directions

1

For the stuffing, toast the bread cubes in a shallow baking dish at 400 degrees for 7 to 8 minutes or until light brown.
2

Heat the 2 tablespoons olive oil in a heavy skillet over medium heat.
3

Add the sausage and cook until brown and crumbly, stirring frequently.
4

Add the fennel, onion, and fennel seeds.
5

Cook for 10 minutes or until fennel and onion are tender, stirring frequently.
6

Add the bell peppers, thyme, marjoram and sage.
7

Cook for 4 to 5 minutes or until the bell peppers are tender, stirring frequently.
8

Stir in the wine.
9

Cook until reduced by three-fourths.
10

Add with stock and 1/4 cup olive oil to the bread crumbs in a large bowl and mix well.
11

Season with salt and pepper.
12

Spoon evenly into a buttered 7 1/2 x 11-inch baking pan.
13

Bake, covered, at 350 degrees for 20 minutes.
14

Bake, uncovered, for an additional 20 minutes or until golden brown.