Photo: Miki Duisterhof; Styling: Stephana Bottom
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Bake: 50 Minutes
Amount per serving
- Calories: 359
- Fat: 24g
- Saturated fat: 9g
- Protein: 13g
- Carbohydrate: 25g
- Fiber: 6g
- Cholesterol: 56mg
- Sodium: 632mg
- 1 tablespoon olive oil
- 1 pound sweet Italian turkey sausage, casings removed
- 4 tablespoons unsalted butter
- 2 medium fennel bulbs (about 2 1/2 lb. total), cored and chopped into 1/4-inch dice (about 4 cups)
- 1 large onion, chopped into 1/4-inch dice (about 1 cup)
- 3 large stalks celery, finely chopped (about 1 cup)
- Salt and pepper
- 2 tablespoons minced fresh thyme
- 1/4 cup minced fresh parsley
- 2 teaspoons fennel seeds
- 8 slices day-old bread, crusts removed, cut into 1-inch pieces (about 5 cups)
- 1/2 cup low-sodium chicken broth
- 1. In a large skillet over medium heat, warm oil. Add sausage and cook, stirring to break it up, until cooked through, about 7 minutes. Remove sausage to a plate.
- 2. Melt butter in same skillet. Add fennel, onion and celery; season with salt and pepper. Cover and cook, stirring occasionally, until vegetables are just tender, about 10 minutes. Stir in herbs and fennel seeds.
- 3. Transfer vegetable mixture to a large bowl. Add bread pieces and mix well. Season with salt and pepper, if desired. Stir in broth. Mist a 9-by-13-inch baking dish with cooking spray and spoon in stuffing.
- 4. Preheat oven to 350ºF. Cover baking dish with foil and bake for 30 minutes. Remove foil and bake until top is golden and crispy, about 20 minutes longer. Serve immediately.
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