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Sausage and Fennel Stuffing
Tbsp olive oil
lb sweet Italian turkey sausage, casings removed
Tbsp unsalted butter
medium bulbs (2 1/4 lb) fennel bulbs , cored and chopped into 1/4 inch dice (about 4 cups)
large onion, chopped into 1/4 inch diced (about 1 cup)
large stalks celery, finely chopped (about 1 cup)
taste salt & pepper
tablespoons fresh thyme, minced
cup fresh parsley, minced
teaspoon fennel seeds
cups stuffing mix (bread crumbs)
cup low sodium chicken broth
In a large skillet over medium heat, warm olive oil. Add sausage and cook, stirrng to break it up, until cooked through, about 7 minutes. Remove sausage to a plate.
Melt butter in same skillet. Add fennel, onion and celery: season with salt & pepper. Cover & cook, stirring occasionally, until vegetables are just tender about 10 minutes. Stir in herbs and fennel seeds.
Transfer vegetable mixture to a large bowl Add bread pieces and mix well. Season with salt & pepper, if desired. Stir in broth. Mist a 9 x 13 inch baking dish with cooking spray and spoon in stuffing.
Preheat ove to 350 degrees. Cover baking dish with foil and bake for 30 minutes. Remove foil and bake until top is golden and crispy, about 20 min. longer.
1 Serving ()
*Percent Daily Values are based on a 2,000 calorie diet.
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