Appetizers
Barbecue - Grilling
Beans - Grains
Breads - Biscuits
Candy - Snacks
Canning
Casseroles
Cookies - Brownies
Crock pot
Desserts
Drinks
Ethnic Dishes
Eggs - Dairy
Fruits
Garlic
Holiday Favorites
Low Carb
Meat Dishes
Pancakes - Muffins
Pasta
Pies - Pastries
Pizza
Salads
Sandwiches
Sauces - Marinades
Seafood - Fish
Side Dishes
Soups - Stews
Vegetables
Vegetarian
|
Home > Holiday Favorites > Thanksgiving - Side Dishes
Fennel and Sausage Stuffing
Fennel has a whitish bulb on one end, stalks like celery, and feathery green tops. The flavor is subtle and licoricelike.
Serves: 12 to 14
Ingredients:
- 10-oz. pkg. frozen chopped spinach, thawed
- 1/2 lb. ground turkey sausage
- 1 medium bulb fennel with tops
- 1 cup chopped onion
- 1/3 cup margarine or butter
- 1 tsp. dried sage, crushed
- 1/4 tsp. black pepper
- 1/8 tsp. salt
- 9 cups dry sourdough or French bread cubes
- 1 to 1-1/3 cups chicken broth
Squeeze the thawed spinach in a colander to remove as much liquid as possible. Transfer the spinach to a large mixing bowl; set aside.
In a large skillet cook turkey sausage till brown. Drain off fat. Add the sausage to the spinach.
Remove green tops from fennel; snip enough of the tops to make 1 tablespoon. Set aside. Cut the fennel bulb into wedges, removing the end and core. Coarsely chop the fennel (you should have about 1-1/4 cups).
In the same skillet cook chopped fennel and onion in hot margarine or butter till tender but not brown. Stir in the snipped fennel tops, sage, pepper, and salt. Add the fennel mixture to sausage mixture. Stir in sourdough or French bread cubes. Drizzle with enough broth to moisten; toss gently to coat.
Use to stuff a 12- to 14-pound turkey. Spoon remaining stuffing into a casserole. Cover and chill till ready to bake. The last 30 to 45 minutes of turkey roasting, bake the casserole till heated through.
Nutrition information: per serving: 175 cal., 9 g total fat (2 g sat. fat), 7 mg. chol., 474 mg sodium, 17 g carbo., 0 g fiber, 8 g pro. Daily Value: 18% vit. A, 6% vit. C, 4% calcium, 9% iron.
|
|
Book Store
Bulletin
Boards
Channel
Chat
Conversions
Dictionary
Hints and Tips
Kitchen Necessities
Product Reviews
Spices & Herbs
Substitutions
Techniques
Buy Ads Now
Awards Gallery
Best of the Web
Feedback
Guest Book
Privacy Policy
|
