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Chicken-Apple Sausage And Fresh Fennel Stuffing

Courses: Side dish
Serves: 16 people

Recipe Ingredients

18 cups 4266mlCubed (1/2") sourdough bread - - (abt 2 1/2 lbs)
1 tablespoon 15mlOlive oil
2 lbs 908g / 32ozFresh chicken-apple sausage - casing removed
1/4 cup 49g / 1.7ozButter - (1/2 stick)
3 cups 187g / 6.6ozChopped onions
3 cups 438g / 15ozChopped fresh fennel bulbs
1 cup 110g / 3.9ozChopped celery
2 teaspoons 10mlChopped fresh sage
2 teaspoons 10mlChopped fresh thyme
2 teaspoons 10mlFennel seeds
1 teaspoon 5mlSalt
1/2 teaspoon 2.5mlFreshly-ground black pepper
1 cup 237mlLow-salt chicken broth - or more if needed
2 cups 396g / 13ozEggs (large)

Recipe Instructions

Preheat oven to 350 degrees. Divide bread cubes between 2 large rimmed baking sheets. Bake until bread is dry but not hard, stirring once, about 20 minutes. Butter 15- by 10- by 2-inch baking dish.

Heat oil in heavy large pot over medium-high heat. Add sausage; cook until browned, breaking up lumps, about 5 minutes. Add butter to pot; stir until melted. Add onions and next 7 ingredients. Cook until vegetables are tender and sausage is cooked, stirring often, about 7 minutes. Add bread; toss.

Whisk 1 cup broth and eggs in medium bowl to blend. Drizzle over bread mixture; toss to blend well. Add more broth if mixture is dry. Transfer stuffing to baking dish. Cover stuffing with buttered sheet of foil. Bake 40 minutes. Uncover and bake until browned and crisp on top, about 20 minutes longer.

This recipe yields 16 servings.

Bon Appetit, November 2004


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