How to Make Sausage Fennel Stuffing: Delicious Thanksgiving Dinner Recipe | Pottery Barn

Uploaded by PotteryBarn on 21.09.2010

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Party Planner: Thanksgiving Potluck Sausage Fennel Stuffing
Hi, I'm Kathryn and what I love about potlucks is sharing time with friends and family,
and sharing your special dishes together.
My recipe for Thanksgiving potlucks is a sausage fennel and cornbread stuffing.
What makes this really unique is the savory and sweet mix of the cornbread and sausage,
mixed with the fennel which adds this really unique flavor to it. Um, I like to use fresh cornbread,
um, I bake it a couple days ahead of time and let it dry out,
or you can use pre-packaged
cornbread from the market
and that works just as well.
I like to use sweet italian sausage and that works for the corn bread,
and offsets the licorice flavor of the fennel, a good alternate if you don't eat pork, you can
always substitute the sausage with chicken or turkey sausage,
and that works just as well.
I'm happy to share this recipe with you and I hope you enjoy it as much as I do, and Happy Holidays.
Pottery Barn
Sausage Fennel Stuffing Ingredients 1 lb sweet Italian sausage, casing discarded. 1/2 stick unsalted butter. 2 medium-large inions, finely chopped. 1 1/2 pounds fennel bulbs, stalks trimmed flush with bulbs and finely chopped (about 4 1/2 cups) 2 teaspoons fennel seeds, finely chopped. 1/4 cup Pernod or other anise-flavored aperitif.
Sausage Fennel Stuffing Ingredients (continued) 2 teaspoons dried thyme, crumbled 2 teaspoons dried tarragon, crumbled 5 cups corn bread or packaged corn bread stuffing.
Sausage Fennel Stuffing Preparation Add sausage to a heated heavy skillet and cook until done over moderately high heat, stirring and breaking up lumps with a fork. Transfer sausage with a slotted spoon to a large bowl and set aside. Add butter to fat remaining in skillet and toss in onions, fennel, fennel seeds, and salt.
Sausage Fennel Stuffing Preparation (continued) Stir over moderate heat until fennel is softened, about 10 minutes. Add aperitif, thyme, and tarragon and sautŽ until nost of the liquid is evaporated. Add with corn bread to the bowl with the cooked sausage and toss to combine well. Season with salt and pepper to taste, and let cool completely.
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