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Sausage Fennel Stuffing Recipe

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This recipe for Sausage Fennel Stuffing, by , is from Mignella Family Recipes, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jackie Mignella


16 oz Sweet Italian Sausage
1 cup diced onion
1 cup chopped fennel
2½ tsp dried sage
1½ tsp dried rosemary
½ tsp dried thyme
1 package of Martin's potato bread stuffing mix***
1 medium apple - peeled, cored and chopped
¾ cup dried cranberries
⅓ cup chopped parsley
¾ cup chicken stock
4 Tbsp butter, melted
salt and pepper

*** If can't find potato bread use 4 cups of cubed white bread and 1 cup cubed whole wheat bread

1. In a large skillet, sauté the sausage and onions over moderate high heat, stirring and breaking up the lumps until all is cooked. Add the fennel and continue to sauté until the sausage is brown, the onions are transparent and starting to take on a golden color and the fennel is soft.

2. Add the sage, rosemary and thyme and mix well.

3. In a separate large bowl, add the cubed breads and mix in the onion and sausage mixture. Now add the apples, dried cranberries and parsley. Mix again.

4. Add the stock, melted butter, salt and pepper. Allow stuffing to cool before stuffing.

Personal Notes:
Personal Notes:
A Thanksgiving favorite.

Can be partially made the day before Thankgiving. Steps 1 & 2 can be done day prior and 3&4 the day of. Heat in 350 degree oven for 35-40 minutes.




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