Sausage Fennel Stuffing

Ifound this recipe in a magazine. I've made it for my family at Thanksgiving for the past few years and it's always a favorite.

Catherine Wo

Makes 8 servings


  • 1 lb sweet Italian sausage, casing discarded
  • ½ stick unsalted butter
  • 2 medium-large onions, finely chopped
  • 1 ½ pounds fennel bulbs, stalks trimmed flush with bulbs and finely chopped (about 4 ½ cups)
  • 2 teaspoons fennel seeds, finely chopped
  • ¼ cup Pernod or other anise-flavored apéritif
  • 2 teaspoons dried thyme, crumbled
  • 2 teaspoons dried tarragon, crumbled
  • 5 cups corn bread or packaged corn bread stuffing


  • Add sausage to a heated heavy skillet and cook until done over moderately high heat, stirring and breaking up lumps with a fork.
  • Transfer sausage with a slotted spoon to a large bowl and set aside.
  • Add butter to fat remaining in skillet and toss in onions, fennel, fennel seeds, and salt. Stir over moderate heat until fennel is softened, about 10 minutes.
  • Add apéritif, thyme, and tarragon and sauté until most of the liquid is evaporated.
  • Add with corn bread to the bowl with the cooked sausage and toss to combine well
  • Season with s alt and pepper to taste, and let cool completely. Stuffing may be made 2 days ahead and chilled. To prevent bacterial growth, do not stuff the turkey ahead of time.