CLASSIC HERB AND FENNEL STUFFING
We've got you covered. A dish of stuffing at each end of the table will help ease the traffic jam.
Provided by Andy Baraghani
Categories Bon Appétit Thanksgiving Side Stuffing/Dressing Fennel Bread Sage Celery Herb Peanut Free Tree Nut Free Holiday 2018
Yield 8 servings
Number Of Ingredients 15
Steps:
- Place a rack in middle of oven; preheat to 250°F. Arrange bread in a single layer on a rimmed baking sheet. Bake, tossing occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl. Increase oven temperature to 350°F.
- Meanwhile, heat oil in a large skillet over medium-high. Cook onions, fennel, and celery, stirring often, until softened but not yet browned, 8-10 minutes. Add wine and cook, stirring, until almost completely evaporated, about 1 minute. Add butter and cook, stirring, until melted, about 3 minutes. Scrape vegetable mixture over bread in bowl and mix in parsley, sage, rosemary, thyme, salt, and pepper.
- Whisk eggs and broth in a medium bowl to combine. Pour over bread mixture; fold gently until thoroughly coated. Divide between two 8x8" baking dishes (you can also put it all in a 13x9" baking dish if you prefer) and pack stuffing down. Cover with foil and bake until you can see some bubbles around the edges of the dishes, 30-35 minutes.
- Increase oven temperature to 425°F. Uncover stuffing and bake until top is golden brown and crisp, 20-25 minutes. Let sit 10 minutes before serving.
- Bread can be baked 2 days ahead; store airtight at room temperature. Stuffing can be assembled 1 day ahead; cover and chill. Bring to room temperature before baking.
FENNEL & HERB STUFFING
Make and share this Fennel & Herb Stuffing recipe from Food.com.
Provided by Dancer
Categories Spicy
Time 1h23m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- For the stuffing, toast the bread cubes in a shallow baking dish at 400 degrees for 7 to 8 minutes or until light brown.
- Heat the 2 tablespoons olive oil in a heavy skillet over medium heat.
- Add the sausage and cook until brown and crumbly, stirring frequently.
- Add the fennel, onion, and fennel seeds.
- Cook for 10 minutes or until fennel and onion are tender, stirring frequently.
- Add the bell peppers, thyme, marjoram and sage.
- Cook for 4 to 5 minutes or until the bell peppers are tender, stirring frequently.
- Stir in the wine.
- Cook until reduced by three-fourths.
- Add with stock and 1/4 cup olive oil to the bread crumbs in a large bowl and mix well.
- Season with salt and pepper.
- Spoon evenly into a buttered 7 1/2 x 11-inch baking pan.
- Bake, covered, at 350 degrees for 20 minutes.
- Bake, uncovered, for an additional 20 minutes or until golden brown.
ROASTED FENNEL WITH LEMON STUFFING
Stuffing is so versatile...it's not just for poultry. Packed with roasted fennel, onions and lemon, this version is especially delicious with pork or lamb too.
Provided by Allrecipes Member
Time 1h25m
Yield 12
Number Of Ingredients 9
Steps:
- Heat the oven to 400 degrees F. Place the fennel, onions and garlic into a large bowl. Add the oil and toss to coat. Spoon the fennel mixture onto 2 rimmed baking sheets.
- Roast for 30 minutes or until the fennel mixture is lightly browned, stirring occasionally.
- Reduce the oven temperature to 350 degrees F. Stir the fennel mixture, lemon zest, parsley, pine nuts and broth in a large bowl. Add the stuffing and mix lightly. Spoon the stuffing mixture into a greased 3-quart casserole. Cover the casserole.
- Bake for 30 minutes or until the stuffing mixture is hot.
Nutrition Facts : Calories 226.8 calories, Carbohydrate 31.5 g, Cholesterol 1.3 mg, Fat 9.1 g, Fiber 4.2 g, Protein 6.3 g, SaturatedFat 1.5 g, Sodium 723.8 mg, Sugar 2.9 g
ROASTED TURKEY BREAST WITH FENNEL-HERB STUFFING
This boneless turkey breast cooks fast and is exceptionally tasty, thanks to the fennel stuffing.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Number Of Ingredients 13
Steps:
- Melt butter in a large skillet over medium heat. Add onion and garlic, and cook, stirring occasionally, until onion is soft and translucent, about 4 minutes. Add fennel; cook, stirring, until tender, about 4 minutes. Transfer mixture to a large bowl. Stir in the bread, thyme, rosemary, parsley, and 1 1/4 cups stock. Season with salt and pepper. Set stuffing aside.
- Preheat oven to 375 degrees. Place the turkey, skin side down, on a clean work surface. Using a sharp knife, remove the tenderloins. To butterfly the turkey, slice vertically through the right side of breast, starting at thickest part and slicing almost to edge without cutting through (it should resemble a book, with a flap in the middle). Spread open, keeping both sides attached, and gently press down to flatten. Repeat on left side of breast. Cover with plastic wrap. Using a meat mallet or heavy skillet, pound meat until thickness is uniform.
- Season turkey with salt and pepper, then spread stuffing lengthwise down middle. Fold both sides of turkey over stuffing. Using kitchen twine, tie turkey at 1-inch intervals to completely encase stuffing and form a long cylinder.
- Transfer the turkey to a roasting pan. Pour 1 cup stock into pan. Brush turkey with oil, and season with salt and pepper. Roast, basting with pan juices every 30 minutes, until well browned and an instant-read thermometer inserted into thickest part of the turkey registers 165 degrees, about 1 3/4 hours. If the skin begins to get too dark, loosely tent pan with foil (add remaining 1 cup stock if pan gets too dry). Transfer the turkey to a carving board, and let rest 20 minutes before slicing. Garnish with rosemary sprigs and orange slices, if desired. Serve hot or at room temperature.
FRESH FENNEL STUFFING FOR POULTRY, MEAT OR FISH
This sounds delightful and will be on the top of my list to make ASP. The mild licorice flavor would go well with a roasting chicken. Either stuff the bird with it or serve it as a side dish A short cut is to use 2 packages of stuffing mix, follow the package instructions then omit the bread & herbs from this recipe.
Provided by Bergy
Categories Vegetable
Time 40m
Yield 2 quart baking dish, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Remove the top 1/3 of the feathery fennel leaves, slice it in two top to bottom and remove the center core.
- Slice the bulb crosswise (including leaves) 1/2 inch slices.
- Heat 2 tbs of olive oil over medium high heat.
- Add the fennel, onions, parsley, sage, thyme salt & pepper.
- Stir fry until the fennel & onion are almost tender 8-10 minutes.
- In a large bowl mix the bread cubes with the fennel mixture.
- Pour in the chicken broth, mix well- use your hands.
- Turn it into a 2 qt oiled baking dish.
- Drizzle the remaining 1 tbsp of oil on top.
- Bake in a 375°F until it begins to brown on top approx 25 minutes.
- Enjoy.
Nutrition Facts : Calories 439.8, Fat 10.9, SaturatedFat 1.8, Sodium 867.9, Carbohydrate 72.7, Fiber 5.7, Sugar 1.5, Protein 12.6
SAUSAGE FENNEL STUFFING
Categories Herb Pork Side Bake Thanksgiving Stuffing/Dressing Sausage Fennel Fall Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 to 10 servings or about 10 cups
Number Of Ingredients 13
Steps:
- Preheat oven to 325°F.
- Spread bread crumbs in 2 shallow baking pans and bake in upper and lower thirds of oven until golden and dry, about 15 minutes. Cool crumbs in pans on racks, then transfer to a large bowl.
- Cook sausage in a dry 12-inch nonstick skillet over moderate heat, stirring and breaking up pieces with a fork, until browned and cooked through, 6 to 8 minutes. Transfer to bowl with bread crumbs with a slotted spoon.
- Melt 6 tablespoons butter in skillet over moderate heat, then add onions, fennel bulb, salt, and pepper and cook, stirring frequently, until vegetables are softened, 10 to 15 minutes.
- Finely grind fennel seeds in coffee/spice grinder, then add to vegetables in skillet along with thyme and tarragon and cook, stirring, 1 minute.
- Transfer vegetables to bowl with bread crumbs and sausage and toss gently but thoroughly. Spoon stuffing into a buttered 3- to 3 1/2-quart shallow baking dish. Drizzle with stock and dot with remaining 2 tablespoons butter, cut into bits. Bake, covered, in middle of oven 30 minutes, then uncover and bake until browned, about 30 minutes more.
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CLASSIC HERB AND FENNEL STUFFING RECIPE | BON APPéTIT
From bonappetit.com
4.7/5 (14)Estimated Reading Time 2 minsServings 8
- Place a rack in middle of oven; preheat to 250°. Arrange bread in a single layer on a rimmed baking sheet. Bake, tossing occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl. Increase oven temperature to 350°.
- Meanwhile, heat oil in a large skillet over medium-high. Cook onions, fennel, and celery, stirring often, until softened but not yet browned, 8–10 minutes. Add wine and cook, stirring, until almost completely evaporated, about 1 minute. Add butter and cook, stirring, until melted, about 3 minutes. Scrape vegetable mixture over bread in bowl and mix in parsley, sage, rosemary, thyme, salt, and pepper.
CLASSIC HERB STUFFING WITH FENNEL | CARRIE’S EXPERIMENTAL ...
From carriesexperimentalkitchen.com
Cuisine AmericanCategory Side DishServings 14Total Time 45 mins
- Place the cubed stuffing in a large bowl; then heat the broth in a small saucepan on top of the stove.
- Heat a little oil in a large skillet over medium heat on top of the stove. Add chopped onions, garlic, celery, rosemary and fennel. Cook 2-3 minutes until the fennel and onions start to soften.
- Next, add the vegetables to the bread cubes and pour in the heated broth; then season with salt and pepper. Mix well so that the stuffing is wet, but not dripping; then add to a 2 quart oven safe casserole dish.
- Cover with foil or a lid; then heat in a preheated 350 degree F oven for 20 minutes. Remove the covering and heat for another 10 minutes until the stuffing is crispy on top.
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