Cooking live's sausage fennel stuffing

1 Servings

Ingredients

Quantity Ingredient
1 pounds Sweet Italian sausage; casing discarded
¼ cup Unsalted butter
2 Medium- large onions; chopped fine
1½ pounds Fennel bulbs (sometimes called anise
About 2 medium); stalks trimmed
Flush with
1 Bulbs chopped fine (about 4 1/2 cups)
2 teaspoons Fennel seeds; chopped fine
¼ cup Pernod or other anise-flavored aperitif
2 teaspoons Dried thyme; crumbled
2 teaspoons Dried tarragon; crumbled
5 cups Corn bread for stuffing or
Packaged corn bread stuffing

Directions

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@...> on Oct 11, 1997

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