← Back to Search Results sauteeing Italian
italian-style-stuffing-with-sausage-fennel-and-mushrooms

Photo by: Joseph De Leo
Comments: 0
 

Recipe

I can’t resist adding another stuffing, knowing that they are so popular at Thanksgiving. This Italian-inspired offering has the fall flavors of sausage, fennel, and mushrooms, brightened with sweet red bell pepper and Parmesan. For the best texture, use bread with a firm, not open, crumb. Most basic Italian or French loaves work fine, but ciabatta has too many holes.

Yield : Makes about 12 Cups, 12 to 16 Servings

Ingredients

  • 3 tablespoons olive oil, divided
  • 1 pound sweet ltalian sausage, their casings removed
  • 2 small heads fennel, cut into ½-inch dice (3 cups)
  • 1 large onion, chopped
  • 1 large red bell pepper, seeded, cored, and cut into ½-inch dice
  • 10 ounces cremini (baby bella) mushrooms, sliced
  • 4 garlic cloves, chopped
  • 1 pound day-old, crusty Italian or French bread with a firm crumb, cut into 1-inch cubes (8 cups)
  • 1 cup freshly grated Parmesan cheese
  • 2 tablespoons chopped fresh rosemary
  • 1½ cups Turkey Stock, as needed
  • Salt and freshly ground black pepper

Directions

1. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the sausage and cook, breaking up the sausage with the side of a spoon, until the sausage is cooked through, about 10 minutes. Using a slotted spoon, transfer the sausage to a large bowl, leaving the fat in the pan.

2. Add the fennel and onion to the skillet and reduce the heat to medium. Cover and cook, stirring occasionally, until the fennel is tender, about 10 minutes. Transfer to the bowl with the sausage.

3. Add the remaining 2 tablespoons of oil to the skillet and heat. Add the bell pepper and cook until it begins to soften, about 3 minutes. Add the mushrooms and cook, stirring occasionally, until the mushroom juices evaporate and the mushrooms begin to brown, about 12 minutes. Stir in the garlic and cook until it is fragrant, about 1 minute. Transfer to the bowl with the sausage and vegetables.

4. Add the bread cubes, Parmesan, and rosemary. Stir in enough stock to moisten the cornbread, about 1½ cups. Season with the salt and pepper to taste. Use immediately as a turkey stuffing.


© 2008 Rick Rodgers

Note from Cookstr's Editors

Nutritional information based on 16 servings and includes 1/8 teaspoon of added salt per serving. Nutritional information does not include Turkey Stock. For nutritional information on Turkey Stock, please follow the link above.

 

Nutritional Information

Nutrients per serving (% daily value)

194kcal (10%)
109mg (11%)
18mg (30%)
33mcg RAE (1%)
315mg
23mg
11g
2g
2g
21g
14mg (5%)
675mg (28%)
3g (13%)
7g (11%)
2mg (10%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
a-new-way-to-cook A New Way to Cook
by Sally Schneider
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
lucid-food Lucid Food
by Louisa Shafia
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
good-to-the-grain Good to the Grain
by Kim Boyce
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
mom-a-licious Mom-a-Licious
by Domenica Catelli
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?