Pear, Sausage, and Fennel Stuffing Recipe for Your Holiday Table.
Servings: 8 servings
Calories: 296kcal
I have been making this sausage and fennel stuffing for 20 years or so.This recipe is for an 8 x 8 baking dish. I make more and stuff our turkey too!
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Ingredients
- 8 ounces of sourdough bread cut into one inch cubes
- 12 ounces of bulk italian sausage
- 3 pears peeled and diced
- 1 fennel bulb diced about two cups
- ½ large onion diced
- 1 tablespoon of butter or olive oil
- 1 tablespoons of dried thyme
- 1 tablespoons of dried sage
- 1 tablespoons of dried marjoram
- 1 ½ cups of turkey or chicken broth
- ½ teaspoon each of sea salt and freshly ground pepper to taste
Instructions
- Place cubed sourdough bread on a baking sheet and toast for about 10 minutes at 375 degrees F. Place toasted cubes in a large bowl when done.
- In a large skillet, heat oil or butter and brown sausage. After browned, place in a separate bowl and set aside.
- In the same pan that the sausage was browned, add diced onion, diced fennel, 1/2 teaspoon of sea salt, and 1/2 teaspoon of pepper. Cook on medium heat until golden brown.
- When golden brown, add browned sausage, diced pears, thyme, marjoram, and sage and cook until fragrant (about 5 minutes) then add stock and cook for an additional 10 minutes.
- After 10 minutes place in a large bowl containing toasted bread cubes and stir gently.
- Cover bowl with foil or tight lid and let set for about 10 minutes allowing the fennel mixture to soak into bread cubes.
- Gently stir again after 10 minutes and place in a buttered 8x8 pan.
- Bake for 30 minutes at 350 degrees F
Nutrition
Serving: 8 servings | Calories: 296kcal | Carbohydrates: 29g | Protein: 10g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 37mg | Sodium: 818mg | Potassium: 358mg | Fiber: 4g | Sugar: 9g | Vitamin A: 157IU | Vitamin C: 8mg | Calcium: 65mg | Iron: 3mg