Chestnut, Fennel & Italian Sausage Stuffing
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Serve up a holiday classic with a new twist. We combine roasted chestnuts, sweet Italian sausage, pancetta, fresh fennel and a sweet dice of apples for a colorful, flavorful dish—perfect for presenting alongside oven-roasted turkey or chicken. As with all stuffing, it's best cooked inside your turkey or chicken to keep it moist and flavorful. Ingredients:
Directions:Preheat oven to 375˚F. Coat a glass, oven-safe (8-inch by 8-inch) baking dish with olive oil.
In a large saucepan on a medium setting, heat one tablespoon olive oil. Once hot, add pancetta and cook until crisp, about 5 minutes. Remove and set aside on a paper-towel-lined plate. Add sausage to the pan. Heat until browned and cooked through, about 10 minutes. Set aside with pancetta on paper-towel-lined plate.
Turn up the heat to medium-high and add cinnamon to pan drippings. Add the onion, fennel, salt and pepper, sautéing until softened, about 10 minutes. Mix in the apples, chestnuts and sage, and cook together for about 1 minutes. Stir in broth and heat until simmering.
Combine mixture with bread in large mixing bowl. Add reserved pancetta and sausage. Mix well to incorporate. Distribute stuffing evenly in baking dish and heat until bread begins to brown, about 25 minutes.
Serves 8 |
