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Italian-Style Stuffing with Sausage, Fennel, and Mushrooms

Updated February 23, 2016
This image courtesy of Joseph DeLeo

I can’t resist adding another stuffing, knowing that they are so popular at Thanksgiving. This Italian-inspired offering has the fall flavors of sausage, fennel, and mushrooms, brightened with sweet red bell pepper and Parmesan. For the best texture, use bread with a firm, not open, crumb. Most basic Italian or French loaves work fine, but ciabatta has too many holes.

Cooking Methodsauteeing

CostModerate

Moderate

Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionBuffet

Recipe Courseside dish

Five Ingredients or LessYes

Mealdinner

Taste and Texturesavory

Type of Dishstuffing

Ingredients

  • 3 tablespoons olive oil, divided
  • 1 pound sweet ltalian sausage, their casings removed
  • 2 small heads fennel, cut into ½-inch dice (3 cups)
  • 1 large onion, chopped
  • 1 large red bell pepper, seeded, cored, and cut into ½-inch dice
  • 10 ounces cremini (baby bella) mushrooms, sliced
  • 4 garlic cloves, chopped
  • 1 pound day-old, crusty Italian or French bread with a firm crumb, cut into 1-inch cubes (8 cups)
  • 1 cup freshly grated Parmesan cheese
  • 2 tablespoons chopped fresh rosemary
  • 1½ cups Turkey Stock, as needed
  • Salt and freshly ground black pepper

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