Thanksgiving Stuffing

Actually, this is a dressing since stuffing is evil.

1 lb sweet Italian sausage
1 cup chopped carrots
1 cup chopped celery
1 cup chopped Fennel aka anise
2 cups chopped onions
1/2 stick of butter, more if your heart can handle it.
1 1/2 tbls fennel seeds
2 1/2 tbls rubbed sage
1 cup milk
1 can chicken broth
1 1/2 lbs Dried bread chunks

In a dry pan on medium heat toast the fennel seeds until you can smell licorice. Add butter and sage. Cook until butter starts to brown then throw in chopped veggies cook until slightly soft, not mushy you still want a little crunch when you bite them. Put veggies into a large bowl and let cool. In the same skillet add sausage and brown then add to bowl. Add bread mix (I use my CLEAN hands) add milk, mix. Salt, pepper and sage to taste, mix. Add broth until you get the texture that you want I like a it a little dry, it seem to moisten as it sits.

Cook for 1/2 hour at 425 on the top rack of the oven if you like a good crust on the top.  Otherwise 375 in the middle.

4 responses to “Thanksgiving Stuffing”

  1. I tried apples in one of my test runs. Did not like that much, they added too much liquid in just the area around them. I have thought that dried cranberries, or for that matter dried apples would work well.

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