| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Italian | Stuffing | 1 | Servings |
INGREDIENTS
| 1 | lb | Sweet Italian sausage; casing discarded |
| 1/4 | c | Unsalted butter |
| 2 | Medium- large onions; chopped fine | |
| 1 1/2 | lb | Fennel bulbs (sometimes called anise |
| About 2 medium); stalks trimmed | ||
| Flush with | ||
| 1 | Bulbs chopped fine (about 4 1/2 cups) | |
| 2 | ts | Fennel seeds; chopped fine |
| 1/4 | c | Pernod or other anise-flavored aperitif |
| 2 | ts | Dried thyme; crumbled |
| 2 | ts | Dried tarragon; crumbled |
| 5 | c | Corn bread for stuffing or |
| Packaged corn bread stuffing |
INSTRUCTIONS
Add butter to fat remaining in skillet and cook onions, chopped fennel, fennel seeds, and salt to taste over moderate heat, stirring until fennel is softened, about 10 minutes. Add aperitif, thyme, a nd tarragon and cook, stirring, until most liquid is evaporated. Add mixture to sausage with corn bread or packaged stuffing and toss to combine well. Season stuffing with salt and pepper and cool completely. Stuffing may be made 2 days ahead and chilled, covered. (To prevent bacterial growth do not stuff turkey cavities ahead.) Yield: About 10 cups, enough to stuff a 12- to 14-pound turkey with extra to bake on the side Recipe by: COOKING LIVE SHOW #CL8765 Posted to MM-Recipes Digest V4 #268 by Walt Gray <waltgray@mnsinc.com> on Oct 11, 1997
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