Thanksgiving is right around the corner and I am definitely in the mood for delicious family meals! Last year I experimented with Mrs. Cubbison’s stuffing and made the most delicious barbecued beef stuffing. This time around the Italian Sausage and Fennel stuffing recipe caught my eye.
Italian Sausage and Fennel Stuffing
Prep Time: 25 min
Cook Time: 45 min
1 pound; Sweet Italian Sausage
1/2 cup; Olive Oil (I used 1/4 cup)
1 cup: Onion, chopped
1/2 cup; Celery, minced, with leaves (I used 1 cup)
1 cup; Fennel Bulb, trimmed, sliced thinly
2 each; Garlic Cloves, minced
2 6-ounce packages of Mrs. Cubbison’s Classic Seasoned Dressing
1/4 cup; Italian Parsley, chopped
1 cup; Italian Cheese Blend (I forgot to add this – but it still worked well!)
1 cup; Chicken Broth
1/2 cup; Pinot Grigio
Preheat the oven to 350°F. In a large skillet, brown sausage, breaking apart with fork; add olive oil, onion, celery, fennel and garlic; sauté for 5 minutes, until tender. In a large mixing bowl or container add stuffing mix, parsley, cheese blend and cooked sausage mixture; mix well; gradually add chicken broth, and wine to moisten stuffing. Place stuffing in a greased baking dish, and bake on middle rack of preheated 350°F oven for 45 minutes until internal temperature reaches 165°F.