Recipe of the Month

November 2014: Sausage Fennel Stuffing


This stuffing is delicious and easy to make. You can substitute Field Roast’s Apple Sage Sausage for a vegetarian and lighter option, which is what we do when making this recipe!

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


  • 1/2 pound sweet Italian Sausage, casing discarded OR Field Roast’s Apple Sage Sausage (vegetarian/vegan option)
  • ½ stick (1/4 cup) unsalted butter
  • 2 medium-large onions, chopped fine
  • 1 ½ pounds fennel bulbs, stalks trimmed flush with bulbs & bulbs chopped fine (about 4 ½ 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 packaged corn bread stuffing


  1. 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 with a slotted spoon to a large bowl.
  2. Add butter to skillet used to cook sausage and cook onions, chopped fennel, fennel seeds and salt, to taste, over moderate heat, stirring, until fennel is softened, about 10 minutes.
  3. Add aperitif thyme, and tarragon and cook, stirring, until most liquid is evaporated.
  4. Add mixture to sausage with packaged stuffing and toss to combine well.
  5. Season with salt and pepper and cool completely.
  6. Stuffing may be made 2 days ahead and chilled, covered. (To prevent bacterial growth, do not stuff turkey cavities ahead.)

Adapted from Gourmet, the Magazine of Good Living