Classic Herb And Fennel Stuffing Recipes

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CLASSIC HERB STUFFING



Classic Herb Stuffing image

Make this savory stuffing, featuring poultry seasoning and thyme, a holiday tradition at your house. The oven-baked stuffing is the perfect complement to roasted turkey or turkey breast.

Provided by McCormick Spice

Categories     Trusted Brands: Recipes and Tips     McCormick®

Time 55m

Yield 18

Number Of Ingredients 9

1 cup butter
2 cups chopped celery
1 cup chopped onion
2 teaspoons McCormick® Thyme Leaves
1 ½ teaspoons McCormick® Poultry Seasoning
1 teaspoon seasoned salt
½ teaspoon McCormick® Black Pepper, Ground
12 cups dry unseasoned bread cubes
4 cups chicken broth

Steps:

  • Preheat oven to 375 degrees F. Melt butter in large skillet on medium heat. Add celery and onion; cook and stir 5 minutes. Stir in thyme, poultry seasoning, seasoned salt and pepper.
  • Place bread cubes in large bowl. Add celery mixture and broth; toss gently until well mixed. Spoon into lightly greased 13x9-inch baking dish.
  • Bake 35 minutes or until heated through and lightly browned.

Nutrition Facts : Calories 614.9 calories, Carbohydrate 103.3 g, Cholesterol 29.6 mg, Fat 14.9 g, Fiber 4.7 g, Protein 15.2 g, SaturatedFat 7.6 g, Sodium 2468.1 mg, Sugar 11.8 g

FENNEL & HERB STUFFING



Fennel & Herb Stuffing image

Make and share this Fennel & Herb Stuffing recipe from Food.com.

Provided by Dancer

Categories     Spicy

Time 1h23m

Yield 6-8 serving(s)

Number Of Ingredients 14

8 cups 1/2-inch day-old Italian bread, cubed
2 tablespoons olive oil
1 lb turkey sausage, casings removed
1 large fennel bulb, chopped
2 cups chopped onions
1 tablespoon crushed fennel seed
1 1/2 large red bell peppers, chopped
2 tablespoons chopped thyme
2 tablespoons chopped marjoram
2 teaspoons dried rubbed sage
2/3 cup dry white wine
3/4 cup chicken stock or 3/4 cup vegetable stock
1/4 cup olive oil
salt and pepper

Steps:

  • For the stuffing, toast the bread cubes in a shallow baking dish at 400 degrees for 7 to 8 minutes or until light brown.
  • Heat the 2 tablespoons olive oil in a heavy skillet over medium heat.
  • Add the sausage and cook until brown and crumbly, stirring frequently.
  • Add the fennel, onion, and fennel seeds.
  • Cook for 10 minutes or until fennel and onion are tender, stirring frequently.
  • Add the bell peppers, thyme, marjoram and sage.
  • Cook for 4 to 5 minutes or until the bell peppers are tender, stirring frequently.
  • Stir in the wine.
  • Cook until reduced by three-fourths.
  • Add with stock and 1/4 cup olive oil to the bread crumbs in a large bowl and mix well.
  • Season with salt and pepper.
  • Spoon evenly into a buttered 7 1/2 x 11-inch baking pan.
  • Bake, covered, at 350 degrees for 20 minutes.
  • Bake, uncovered, for an additional 20 minutes or until golden brown.

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