Fennel and Sausage Stuffing

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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.
Servings 12


  • 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. sal


  • 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.

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