Fennel & Herb Stuffing

Total Time: 1 hr 23 mins Preparation Time: 20 mins Cook Time: 1 hr 3 mins

Ingredients

• Servings: 6
• 8 cups 1/2-inch day-old italian bread, cubed
• 2 tablespoons olive oil
• 1 lb turkey sausage, casings removed
• 1 large fennel bulb, chopped
• 2 cups chopped onions
• 1 tablespoon crushed fennel seed
• 1 1/2 large red bell peppers, chopped
• 2 tablespoons chopped thyme
• 2 tablespoons chopped marjoram
• 2 teaspoons dried rubbed sage
• 2/3 cup dry wine
• 3/4 cup chicken stock or 3/4 cup vegetable stock
• 1/4 cup olive oil
• salt and pepper

Recipe

• 1 for the stuffing, toast the bread cubes in a shallow baking dish at 400 degrees for 7 to 8 minutes or until light brown.
• 2 heat the 2 tablespoons olive oil in a heavy skillet over medium heat.
• 3 add the sausage and cook until brown and crumbly, stirring frequently.
• 4 add the fennel, onion, and fennel seeds.
• 5 cook for 10 minutes or until fennel and onion are tender, stirring frequently.
• 6 add the bell peppers, thyme, marjoram and sage.
• 7 cook for 4 to 5 minutes or until the bell peppers are tender, stirring frequently.
• 8 stir in the wine.
• 9 cook until reduced by three-fourths.
• 10 add with stock and 1/4 cup olive oil to the bread crumbs in a large bowl and mix well.
• 11 season with salt and pepper.
• 12 spoon evenly into a buttered 7 1/2 x 11-inch baking pan.
• 13 bake, covered, at 350 degrees for 20 minutes.
• 14 bake, uncovered, for an additional 20 minutes or until golden brown.