Test Kitchen Content Creator & Recipe Developer at Food52
Here’s a recipe for my ideal stuffing, which is made with big pieces of crispy sourdough, shaved fennel as well as fennel sausage, and lots of butter and herbs.
• If you don’t want to use that much butter, swap ½ cup for olive oil. You can swap the onion for leek if desired for a slightly sweeter and milder flavor.Preheat the oven to 300ºF/C with a rack in the center. Spread the torn bread out onto a non-oiled baking sheet and toast until crispy and dry but not yet browned, tossing halfway through, about 30 minutes. Transfer to a 9x13-inch baking dish.
In the same skillet over medium, melt the butter. Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Stir in the celery and fennel and cook until softened, another 3 to 4 minutes. Stir in the garlic and herbs until fragrant, another 30 seconds. Add the white wine; cook, stirring until some of the wine has cooked off. Season with lots of salt and black pepper.
Fennel Friendsgiving Sausage Rosemary Thyme Thanksgiving Fall Winter
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