Roasted Fennel and Italian Sausage Stuffing

(from castro15’s recipe box)

Categories: Sides

Ingredients

  • 6 cups cubed crustless sourdough bread
  • 2 medium fennel bulbs, cored and sliced
  • 2 tbsp. olive oil, divided
  • 1 1/2 tsp black pepper, divided
  • 1/2 tsp kosher salt, divided
  • 1 lb. pork shoulder butter, trimmed and cut into 1-inch cubes
  • 3 oz. sliced bacon or pancetta, cut into 1-inch squares
  • 2 tsp minced fresh sage, divided
  • 2 tsp minced fresh thyme, divided
  • 1 1/2 tsp minced garlic
  • 1 1/2 tsp whole fennel seed
  • 1/2 tsp ground fennel seed
  • 1 cup chopped onion
  • 1/2 cup chopped celery
  • 1 1/2 cups chicken broth
  • 1/2 cup chopped fresh parsley

Directions

  1. Preheat oven to 350. Coat a 9×13-inch baking dish with cooking spray.

  2. Spread bread on a large rimmed baking sheet. Bake, stirring occasionally, until dry but not hard, about 15 minutes. Transfer to a large bowl.

  3. Increase oven temp to 450. Toss fennel in a large bowl with 1 tbsp. oil, 1/4 tsp pepper and 1/8 tsp salt. Spread on the baking sheet. Roast, stirring occasionally, until tender and golden, about 25 minutes. Transfer to a cutting board; let cool for 5 minutes. Coarsely chop and add to the bowl.

  4. Meanwhile, pulse pork and bacon (or pancetta) in a food processor until coarsely chopped. Transfer to a medium bowl and add 1 tsp each sage and thyme, garlic, fennel seed, ground fennel, 1 tsp pepper and 1/4 tsp salt. Knead and squeeze the meat until well blended.

  5. Heat the remaining 1 tbsp. oil in a large skillet over medium-high heat. Add the sausage and cook, crumbling with a wooden spoon, until no longer pink, about 5 minutes. Add onion, celery, and the remaining 1 tsp each sage and thyme. Reduce heat to medium, cover and cook, stirring frequently, until the vegetables are soft, about 10 minutes. Transfer the mixture to the bowl with the bread. Add broth to the pan and bring to a simmer, scraping up any browned bits, then add to the sausage mixture. Stir in parsley and the remaining 1/4 tsp pepper and 1/8 tsp salt. Transfer the stuffing to the prepared baking dish. Cover with foil.

  6. Bake for 20 minutes. Uncover; bake until slightly crisp on top, 15-20 minutes more.

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