Recipe of the Month
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
- 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.
- 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.
- Add aperitif thyme, and tarragon and cook, stirring, until most liquid is evaporated.
- Add mixture to sausage with packaged stuffing and toss to combine well.
- Season 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.)
Adapted from Gourmet, the Magazine of Good Living