Classic Herb And Fennel Stuffing Recipes

CLASSIC HERB STUFFING

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.

FENNEL & HERB STUFFING

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.