Sausage Stuffing

Sausage Stuffing

Details

Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Cuisine: 
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Yields or Serves:  

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Sausage Stuffing

Ingredients

  • 1 pound sweet Italian sausage
  • 1 stick unsalted butter
  • 2 medium-large onions, chopped fine
  • 1 1/2 pounds fennel bulbs stalks chopped fine
  • 2 teaspoons fennel seeds, chopped fine
  • 1/4 cup Calvados (Apple Brandy from Normandy)
  • 2 teaspoons dried thyme, crumbled
  • 2 teaspoons dried tarragon, crumbled
  • 5 cups corn bread for stuffing

Preparation

In a 10- to 12-inch heavy skillet cook sausage over moderately high heat, stirring and breaking up lumps with a fork, until no longer pink. Transfer sausage to a large bowl.

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 Calvados, thyme, and tarragon and cook, stirring, until most liquid is evaporated. Add mixture to sausage with corn bread to combine well. Season stuffing with salt and pepper and cool completely. Stuffing may be made 2 days ahead and chilled, covered.

Makes about a 10 cups, enough to stuff a 12- to 14-pound turkey with extra to bake on the side

    Victoria

    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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