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Italian Fennel and Turkey Sausage Stuffing

Ingredients (14)

  • 1 (1-pound) loaf day-old Italian bread, cut into 3/4-inch cubes
  • 3/4 cup pine nuts, toasted
  • 4 tablespoons unsalted butter (1/2 stick), plus more for coating the baking dish
  • 12 ounces uncooked Italian turkey sausage, casings removed
  • 2 1/2 cups medium-dice fennel (from about 2 medium fennel bulbs)
  • 1 medium yellow onion, medium dice
  • 4 medium garlic cloves, finely chopped
  • 1 teaspooon dried oregano
  • 1 1/4 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup dry white wine
  • 2 cups low-sodium chicken broth or stock
  • 2 large eggs, lightly beaten
  • 1 cup finely grated Parmesan cheese (about 2 ounces)
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Nutritional Information
  • Calories580
  • Fat31.06g
  • Saturated fat9.71g
  • Trans fat0.52g
  • Carbs47.24g
  • Fiber4.26g
  • Sugar3.83g
  • Protein27.59g
  • Cholesterol131.3mg
  • Sodium999.34mg
  • Nutritional Analysis per serving (6 servings) Powered by

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Italian Fennel and Turkey Sausage Stuffing

Stuffing is a classic holiday side dish, and this version has bread cubes tossed with sweet Italian turkey sausage, fennel, toasted pine nuts, and grated Parmesan cheese. Pile it all in a buttered baking dish and bake until browned and toasty on top. Serve this savory side next to our Turchetta with Vermouth Gravy for an impressive Italian-inspired Thanksgiving.

Tips for Christmas and Eggs

Instructions

  1. 1Heat the oven to 375°F and arrange a rack in the middle. Coat a 13-by-9-inch baking dish with butter and set it aside. Place the bread and pine nuts in a large bowl and set aside.
  2. 2Melt the measured butter in a large frying pan over medium-high heat until foaming. Add the sausage and cook, breaking it up into smaller pieces with a wooden spoon and stirring occasionally, until the meat is cooked through and starting to brown, about 6 to 8 minutes. Using a slotted spoon, transfer it to the bowl with the bread and nuts.
  3. 3Reduce the heat to medium and add the fennel, onion, garlic, oregano, salt, and pepper to the pan. Cook, stirring occasionally, until the vegetables have softened, about 7 minutes.
  4. 4Increase the heat to medium high, add the wine, and cook, scraping up any browned bits from the bottom of the pan and stirring occasionally, until the wine is reduced by half, about 2 minutes. Transfer the onion-fennel mixture to the bowl, add the broth, eggs, and cheese, and stir until well combined and evenly moistened.
  5. 5Transfer the stuffing to the prepared dish and spread it into an even layer. Bake until the top is golden brown, about 45 to 50 minutes. Transfer to a wire rack and let cool for at least 5 minutes before serving.
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