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Prep Time:45 minsAdditional Time:50 minsTotal Time:1 hr 35 minsServings:12Yield:8 cupsJump to Nutrition Facts
Prep Time:45 minsAdditional Time:50 minsTotal Time:1 hr 35 minsServings:12Yield:8 cups
Prep Time:45 mins
Prep Time:
45 mins
Additional Time:50 mins
Additional Time:
50 mins
Total Time:1 hr 35 mins
Total Time:
1 hr 35 mins
Servings:12
Servings:
12
Yield:8 cups
Yield:
8 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients6cupscubed crustless whole-wheat sourdough bread2mediumfennel bulbs, cored and sliced2tablespoonsextra-virgin olive oil, divided1 ½teaspoonsground pepper, divided½teaspoonkosher salt, divided1poundpork shoulder butt, trimmed and cut into 1-inch cubes3ouncessliced bacon or pancetta, cut into 1-inch squares2teaspoonsminced fresh sage, divided2teaspoonsminced fresh thyme, divided1 ½teaspoonsminced garlic1 ½teaspoonswhole fennel seeds½teaspoonground fennel seed1cupchopped onion½cupchopped celery1 ½cupslow-sodium chicken broth½cupchopped fresh parsley
Cook Mode(Keep screen awake)
Ingredients
6cupscubed crustless whole-wheat sourdough bread
2mediumfennel bulbs, cored and sliced
2tablespoonsextra-virgin olive oil, divided
1 ½teaspoonsground pepper, divided
½teaspoonkosher salt, divided
1poundpork shoulder butt, trimmed and cut into 1-inch cubes
3ouncessliced bacon or pancetta, cut into 1-inch squares
2teaspoonsminced fresh sage, divided
2teaspoonsminced fresh thyme, divided
1 ½teaspoonsminced garlic
1 ½teaspoonswhole fennel seeds
½teaspoonground fennel seed
1cupchopped onion
½cupchopped celery
1 ½cupslow-sodium chicken broth
½cupchopped fresh parsley
Directions
Spread bread on a large rimmed baking sheet. Bake, stirring occasionally, until dry but not hard, about 15 minutes. Transfer to a large bowl.
Increase oven temperature to 450 degrees F. Toss fennel in a large bowl with 1 tablespoon oil, 1/4 teaspoon pepper and 1/8 teaspoon salt. Spread on the baking sheet. Roast, stirring occasionally, until tender and golden, about 25 minutes. Transfer to a cutting board; let cool for 5 minutes. Coarsely chop and add to the bowl.
Meanwhile, pulse pork and bacon (or pancetta) in a food processor until coarsely chopped. Transfer to a medium bowl and add 1 teaspoon each sage and thyme, garlic, fennel seed, ground fennel, 1 teaspoon pepper and 1/4 teaspoon salt. Knead and squeeze the meat until well blended.
Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the sausage and cook, crumbling with a wooden spoon, until no longer pink, about 5 minutes. Add onion, celery and the remaining 1 teaspoon each sage and thyme. Reduce heat to medium, cover and cook, stirring frequently, until the vegetables are soft, about 10 minutes. Transfer the mixture to the bowl with the bread. Add broth to the pan and bring to a simmer, scraping up any browned bits, then add to the sausage mixture. Stir in parsley and the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt. Transfer the stuffing to the prepared baking dish. Cover with foil.
Bake for 20 minutes. Uncover; bake until slightly crisp on top, 15 to 20 minutes more.
Tips
To make ahead: Refrigerate sausage (Step 4) for up to 2 days or freeze for up to 3 months.
Originally appeared: EatingWell Magazine, December 2019
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Nutrition Facts(per serving)174Calories7gFat16gCarbs10gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
