Recipe - Cooking Lives Sausage Fennel Stuffing

1 pound Sweet Italian sausage;
casing discarded
One fourth cup Unsalted butter
2 Medium large onions;
chopped fine
1 One half pound Fennel bulbs (sometimes
called anise
About 2 medium); stalks
trimmed
Flush with
1 Bulbs chopped fine (about 4
One half cups)
2 teaspoon Fennel seeds; chopped fine
One fourth cup Pernod or other
aniseflavored aperitif
2 teaspoon Dried thyme; crumbled
2 teaspoon Dried tarragon; crumbled
5 cup Corn bread for stuffing or
Packaged corn bread stuffing

Add butter to fat remaining in skillet and cook onions, chopped fennel,
fennel seeds, and salt to taste over moderate heat, stirring until fennel
is softened, about 10 minutes. Add aperitif, thyme, a nd tarragon and cook,
stirring, until most liquid is evaporated. Add mixture to sausage with corn
bread or packaged stuffing and toss to combine well. Season stuffing with
salt and pepper and cool completely. Stuffing may be made 2 days ahead and
chilled, covered. (To prevent bacterial growth do not stuff turkey cavities
ahead.) Yield: About 10 cups, enough to stuff a 12 to 14pound turkey with
extra to bake on the side

Recipe by: COOKING LIVE SHOW #CL8765
Posted to MMRecipes Digest V4 #268 by Walt Gray waltgray@mnsinc.com on
Oct 11, 1997