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Fennel and Sausage Stuffing

Date Added: Dec 6, 2010 American Side dishes
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Prep Time

15 mins

Cook Time

60 mins

Ready In

1 hrs 15 mins

Serving

10

*to adjust serving size click on "serving box".

Description

A delicious stuffing made with Italian fennel sausage, French baguette, corn bread and Parmigiano Reggiano. This is a must try stuffing for Thanksgiving!


Ingredients

  • 6  Each Links of Italian Fennel Sausage
  • 1
  • 1/4  Cup(s) Olive Oil
  • 2
  • 3  Each French Baguette, cubed
  • 3
  • 1  Each Bag 16 ounce Corn Bread Stuffing
  • 4
  • 5  Cup(s) Chicken Stock, warm
  • 5
  • 5  Cup(s) Water, warm
  • 6
  • 2  Table Spoon(s) Butter
  • 7
  • 2  Fluid ounce(s) Olive Oil
  • 8
  • 6  Each Garlic Cloves, thinly sliced
  • 9
  • 3  Cup(s) Onion, diced
  • 10
  • 2 1/2  Cup(s) Celery, diced
  • 11
  • 1 ½  Table Spoon(s) Thyme, dried
  • 12
  • 1 ½  Table Spoon(s) Sage, dried
  • 13
  • 1/2  Cup(s) White Wine
  • 14
  • 4  Each Eggs, beaten
  • 15
  • 1/2  Cup(s) Fresh Parsley, finely chopped
  • 16
  • 1  Cup(s) Parmigiano Reggiano, grated
  • 17
  • 1/2  Cup(s) Pignoli Nuts, toasted
  • 18

Directions

    1. Preheat oven to 375 degrees
    2. Cut sausage casings open lengthwise and peel off skin of meat
    3. Add 1/4 cup olive oil to a large saute pan and heat
    4. Add sausage to pan, using a wooden spoon break up sausage to evenly brown
    5. In a large bowl, mix together baguette cubes with corn bread stuffing
    6. Add chicken stock and water to bread stuffing and mix until absorbed into bread
    7. Once sausage is browned, remove from saute pan
    8. Add 1 tablespoon of butter and 2 tablespoons of olive oil to the same saute pan
    9. Once butter is melted, add garlic and saute until lightly golden
    10. Add onions and saute until soft
    11. Add celery, put flame on high heat and saute for 5 minutes
    12. Add dried thyme and sage
    13. mix ingredients together and saute for another 5 minutes
    14. Add white wine and mix again
    15. Using 2 bowls, divide bread evenly
    16. Add sausage, celery and onions to one of the bread bowls
    17. mix around to combine while gradually adding the other bowl of bread
    18. Add eggs, parsley, parmigiano and pignoli nuts
    19. mix together until all ingredients are fully combined
    20. Lightly butter a large baking dish
    21. Add stuffing evenly to baking dish
    22. Cover with aluminum foil and bake in the oven for 40 - 45 minutes
    23. Uncover and bake for another 15 minutes
    24. Remove from oven, place an internal themometer into stuffing, once stuffing is at 155 degrees it is ready
    25. Serve and enjoy!

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