Food & Wine USA - (11)November 2018

HANDBOOK

44 NOVEMBER 2018

Sausage and Fennel Stuffing

ACTIVE 35 MIN; TOTAL 2 HR 50 MIN; SERVES 10

Wedges of fennel and onion plus chunks of sweet

Italian sausage give this stuffing a super-satisfying

texture. If you’re up for it, a quick homemade sau-

sage, laced with red wine and fennel seeds (see

below), adds another layer of flavor.

2 Tbsp. unsalted butter

1 lb. sweet Italian sausage, casings removed

and meat crumbled

2 small fennel bulbs, cut into^3 / 4 -inch

wedges, fronds reserved

2 medium-size red onions, cut into

(^3) / 4 -inch wedges
4 thyme sprigs
1 / 4 cup extra-virgin olive oil
21 / 2 tsp. kosher salt, divided
1 tsp. black pepper, divided
1 (1^1 / 4 -lb.) sourdough or other rustic boule,
torn into 1^1 / 2 -inch pieces
4 large eggs
21 / 2 cups unsalted chicken stock or turkey stock

1. Preheat oven to 375°F. Grease a 13- x 9-inch bak-
   ing dish with butter, and set aside. Place sausage,
   fennel, onions, and thyme in a single layer on a
   large rimmed baking sheet. Drizzle with oil, and
   sprinkle with 1 teaspoon salt and^3 / 4 teaspoon pep-
   per. Bake in preheated oven until browned and
   softened, 20 to 25 minutes. Set aside.


2. Place bread in a single layer on a rimmed baking
   sheet, and bake at 375°F until very lightly toasted
   and dried out, 15 to 18 minutes. Let cool 5 minutes.


3. Whisk together eggs and chicken stock in a large
   bowl. Add bread, sausage mixture, remaining 1^1 / 2
   teaspoons salt, and remaining^1 / 4 teaspoon pepper;
   stir well. Scrape into prepared baking dish. Cover
   tightly with aluminum foil; let stand at room tem-
   perature 45 minutes.


4. Bake, covered, at 375°F until heated through,
   about 40 minutes. Uncover and bake until lightly
   browned, about 30 more minutes. Let stand 10
   minutes; garnish with fennel fronds, and serve.

Combine 1 lb. ground pork, 3 Tbsp. red wine, 2 minced garlic cloves, 2 tsp. fennel seeds, 2 tsp. kosher salt, 2 tsp. freshly

ground black pepper, 1 / 4 tsp. cayenne pepper, and^1 / 8 tsp. ground allspice in a stand mixer fitted with the paddle attachment;

beat until well blended. Cover with plastic wrap, and refrigerate 30 minutes before using.

DIY ITALIAN

SAUSAGE