Friday, November 11, 2011

Cranberry Fennel stuffing

Haven't tried this, but want to.

10 cups day old french sourdough bread, cubed (1 inch)
6 Tbsp olive oil
1 Tbsp dried thyme
salt and pepper to taste
2 lbs sweet italian sausage
3 Tbsp unsalted butter
2 cups peeled and chopped onions
2 fennel bulbs, cored, trimmed, cut into 1/4 inch dice
2 cups dried cranberries
2 cups coarse chopped walnuts
zest of 2 oranges
2 tsp dried sage leaves
1/4 cup chopped parsley
1 cup chicken brother

Toss bread cubes with olive oil, thyme, salt and pepper. Bake at 350 on 2 baking sheets for 15 minutes until lightly toasted. Let cool, put in bowl.

Cook sausage in 2 tbsp oil in skillet for 20 minutes, drain off fat. Put in bowl with bread cubes

Place remaining oil and butter in saucepan and cook onions and fennel for 10 minuets over medium low heat. Add cranberries, cook 5 more minutes. Fold into bread cubes with other ingredients, drizzling on broth 1/2 cup at time to moisten. Adjust seasonings, let cool completely before stuffing turkey.

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