Sausage Fennel Stuffing
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Sausage Fennel Stuffing
  Sausage    Stuffing  
Last updated 6/12/2012 1:17:41 AM. Recipe ID 48197. Report a problem with this recipe.
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      Title: Cooking live's sausage fennel stuffing
 Categories: Stuffing
      Yield: 1 Servings
 
      1 lb Sweet Italian sausage;
           -casing discarded
    1/4 c  Unsalted butter
      2    Medium- large onions;
           -chopped fine
  1 1/2 lb Fennel bulbs (sometimes
           -called anise
           About 2 medium); stalks
           -trimmed
           Flush with
      1    Bulbs chopped fine (about 4
           -1/2 cups)
      2 ts Fennel seeds; chopped fine
    1/4 c  Pernod or other
           -anise-flavored aperitif
      2 ts Dried thyme; crumbled
      2 ts Dried tarragon; crumbled
      5 c  Corn bread for stuffing or
           Packaged corn bread stuffing
 
  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 aperitif, thyme, a nd
  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.)
  Yield: About 10 cups, enough to stuff a 12- to 14-pound turkey with
  extra to bake on the side




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Recipe ID 48197 (Apr 03, 2005)

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