Savory Fennel and Sausage Stuffing for a Crowd
This delightful stuffing recipe combines the rich flavors of fennel, savory pork sausage, and aromatic herbs to create a mouthwatering side dish that will become a cherished tradition at your gatherings. Perfect for Thanksgiving or any festive occasion, this dish serves a large crowd, ensuring that no one leaves the table hungry. Packed with wholesome ingredients, including dried Italian bread and a medley of vegetables, this stuffing is not only delicious but also easy to prepare in two 9x13 pans, making it ideal for hosting. Experience the warmth of home-cooked comfort food with every bite of this scrumptious stuffing!
20-24 servings
Servings
200
Calories
15
Ingredients
Ingredients
Dried bread cubes
20 cups (1/2 inch cubes from two 1-pound loaves, ideally sliced Italian bread)
Wild rice mix
1 (6 ounce) package (Prepare as directed on the package)
Pork sausage
12 ounces (Use your favorite brand, such as Farmer John's)
Unsalted butter
10 tablespoons (Divided use)
Medium onions
2 (Chopped (about 3 cups))
Ribs celery
4 medium (Diced (about 1 1/2 cups))
Large bulb fennel
1 (Cored and diced (about 2 cups))
Dried sage
1 teaspoon (None)
Dried thyme
1 teaspoon (None)
Dried marjoram
1 teaspoon (None)
Ground black pepper
1 teaspoon (None)
Kosher salt
1 teaspoon (None)
Minced fresh Italian parsley
1 cup (None)
Chicken broth
4 cups (None)
Large eggs
5 (Beaten lightly)
Instructions
1
Prepare ahead by drying your bread: Cut it into 1/2 inch slices if not already sliced, and lay them out in a single layer on baking sheets or cooling racks. Leave them out overnight to dry. The next day, cut the slices into 1/2 inch cubes and let them dry for another night. If you're short on time, you can dry the slices in a 225-degree oven for 30-40 minutes until brittle but not browned. Afterward, cut them into cubes, achieving a nice texture that's slightly drier than croutons.
2
Preheat your oven to 400°F (200°C). Butter or spray two 9x13 pans with cooking spray. Prepare the wild rice mix as directed on the package, then set aside.
3
In a large skillet, brown the pork sausage over medium heat until fully cooked. Remove the sausage with a slotted spoon and set it aside, leaving the rendered fat in the pan.
4
Add 8 tablespoons of unsalted butter to the pan with the sausage fat and melt it over medium heat. Stir in the chopped onions, diced celery, and diced fennel and sauté for about 10 minutes, or until the vegetables are translucent.
5
Add the dried sage, thyme, marjoram, black pepper, and kosher salt to the vegetable mixture. Sauté for an additional 2-3 minutes until the herbs are fragrant. Remove the pan from heat and stir the cooked sausage back into the mixture.
6
In a large mixing bowl (a stock pot works well), combine the sausage and vegetable mixture with the dried bread cubes. Gently fold in the minced fresh Italian parsley, chicken broth, and lightly beaten eggs until well combined.
7
Divide the stuffing mixture evenly between the two prepared pans. Melt the remaining 2 tablespoons of butter and drizzle it evenly over the tops of the stuffing.
8
Cover each pan tightly with greased aluminum foil. If you wish, you can refrigerate the prepared stuffing at this point to bake later in the day.
9
Bake the covered stuffing in the preheated oven for 25 minutes (or 30-35 minutes if refrigerated) until fragrant. Remove the foil and continue baking for an additional 15 to 20 minutes, or until a golden brown crust forms on top. Serve warm.
Nutrition Information
8.5g
Fat
20.5g
Carbs
7.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this stuffing recipe?
The recipe is called Savory Fennel and Sausage Stuffing for a Crowd.
How many servings does this recipe yield?
This recipe makes 20-24 servings, making it ideal for large gatherings.
What type of bread should be used for this stuffing?
The recipe calls for 20 cups of dried bread cubes, ideally made from two 1-pound loaves of sliced Italian bread.
How should I prepare the bread cubes?
Cut bread into 1/2 inch slices and dry them overnight, then cut into 1/2 inch cubes and dry for another night.
Can I dry the bread faster if I'm short on time?
Yes, you can dry the slices in a 225-degree oven for 30-40 minutes until brittle but not browned.
What kind of rice is used in this recipe?
One 6-ounce package of wild rice mix, prepared as directed on the package, is included.
How much pork sausage is required?
The recipe requires 12 ounces of pork sausage, such as the Farmer John's brand.
How much butter is used in total?
A total of 10 tablespoons of unsalted butter is used, divided throughout the cooking process.
What vegetables are included in the stuffing?
The recipe includes 2 chopped medium onions, 4 diced medium ribs of celery, and 1 cored and diced large bulb of fennel.
What dried herbs are needed for seasoning?
You will need 1 teaspoon each of dried sage, dried thyme, and dried marjoram.
Does the recipe use fresh herbs?
Yes, it includes 1 cup of minced fresh Italian parsley.
How many eggs are used as a binder?
The recipe uses 5 large eggs, lightly beaten.
What is the recommended oven temperature?
The oven should be preheated to 400°F (200°C).
What size baking pans are required?
You will need two 9x13 inch pans, buttered or sprayed with cooking spray.
How do I cook the sausage?
Brown the pork sausage in a large skillet over medium heat until fully cooked, then remove with a slotted spoon.
Should I discard the sausage fat?
No, leave the rendered fat in the pan to sauté the vegetables for extra flavor.
How long should the onions, celery, and fennel be sautéed?
Sauté the vegetables in butter and sausage fat for about 10 minutes or until translucent.
How much chicken broth is used?
The recipe calls for 4 cups of chicken broth to moisten the mixture.
Can the stuffing be prepared ahead of time?
Yes, you can prepare the pans and refrigerate them tightly covered with foil to bake later in the day.
How long does the stuffing bake while covered?
Bake covered for 25 minutes, or 30-35 minutes if the stuffing was refrigerated.
Why is the foil removed during the final stage of baking?
The foil is removed to allow the stuffing to bake for another 15-20 minutes until a golden brown crust forms.
What are the calories per serving?
Each serving contains approximately 200 calories.
How much fat is in one serving?
There are 8.5 grams of fat per serving.
What is the carbohydrate content per serving?
Each serving contains 20.5 grams of carbohydrates.
How much protein does a serving provide?
There are 7.5 grams of protein per serving.
What are some tags associated with this recipe?
Tags include thanksgiving, stuffing, pork sausage, fennel, side dish, and holiday recipe.
Is this recipe considered a crowd-pleaser?
Yes, it is specifically described as a crowd-pleaser and comfort food for festive occasions.
What equipment is best for mixing the ingredients?
A large mixing bowl or a stock pot works well for combining the large volume of bread and vegetables.
How is the fennel prepared?
The fennel bulb should be cored and diced to yield about 2 cups.
What is the final texture of the bread cubes?
The cubes should be brittle and slightly drier than croutons before mixing with the liquid ingredients.