I'm fairly certain I'm not alone when it comes to being a lover of the moist and savory dressing that accompanies a traditional holiday feast. So many variations, but I'm particularly fond of of this sausage and fennel stuffing that uses Italian sausage, not only for its seasoning, but for the extra moisture added with the flavor-packed fat -- oh yes please!
I've used it here with a bread base of dried focaccia and the addition of earthy mushrooms, caramelized onions and another fave -- fennel with its anise undertones.
There are some thoughts about "dressing". Or is it stuffing? I've learned that it is "stuffing" when it is cooked in the turkey. And that it is "dressing" when it is cooked separately. While this recipe can be adapted for either. If you decide to use it as "stuffing", make sure to use a food thermometer to make certain that the center of the stuffing reaches a safe temperature of 165°F. (Recommended by the USDA.)
Many opt to cook the stuffing separately to avoid ending up with a dried out turkey that can result when making sure the stuffing is cooked to a safe temperature. And, if you are using a brined turkey, while the turkey won't dry out, the stuffing will soak up the brine and end up way too salty.
Ingredients
This sausage and fennel stuffing starts with a base of focaccia. While I used rosemary focaccia, plain will work just fine -- the fresh parsley, sage and thyme in the stuffing will have you covered. Add in browned Italian sausage, sautéed mixed mushrooms, celery, caramelized onions and fennel.
- focaccia
- mild Italian sausage
- butter
- mixed mushrooms, such as cremini or shitake
- olive oil
- yellow onion
- fennel bulb
- celery
- kosher salt
- fresh ground pepper
- fresh thyme
- fresh sage
- dry white wine
- grated Parmesan cheese
- flat-leaf parsley
- eggs
- turkey or chicken broth
See recipe card for quantities.
Jump to RecipeInstructions
A day or two before, dry bread cubes on a rimmed baking sheet, turning halfway through.
Preheat oven to 375ºF. Generously coat a 9x13-inch baking dish with cooking spray or butter.
In a large skillet over medium heat, cook sausage.
Break up with the back of a wooden spoon until it is browned. Transfer to a paper towel to drain. Drain fat from skillet.
Return to stove top and melt 2 Tbsp. butter. Add mushrooms, stirring to coat.
Saute until softened and starting to brown, about 8 minutes.
In the same skillet over medium heat, add 1 Tbsp. butter and 1 Tbsp. olive oil. Stir in the onion, celery, fennel, salt, and pepper and sauté, stirring occasionally until softened and starting to caramelize, about 9 minutes
Stir in thyme and sage and cook until fragrant, about 1 minute. Add wine (or ½ cup chicken or turkey broth) and reduce, about 3 to 4 minutes.
In a large bowl, mix, sausage, mushrooms and onion/fennel mixture. Fold in dried bread cubes, Parmesan cheese, parsley and eggs. Add broth in increments until dressing is moist.
Transfer to the prepared baking dish and dot with remaining tablespoon of butter. Cover with buttered foil and bake for 25 minutes. Remove foil an d bake until puffed and golden, about 20 – 25 minutes.
Substitutions & Variations
- Bread: Substitute gluten free bread. Trader Joe's has a gluten free stuffing mix that got good reviews from my GF guests. You can also use any unseasoned packaged stuffing instead of the focaccia.
- Sausage: Sweet Italian sausage or even breakfast sausage are good substitutes.
- Fennel: Consider replacing it with a pealed, cored and chopped apple. Or consider adding apple.
- Mushrooms: This stuffing just might turn the "mushroom haters" into lovers, but if removing them is a necessity, consider adding in a peeled, cored and chopped apple instead.
- Cheese: I've made this using asiago cheese instead of Parmesan
Equipment
- Large saute pan
- 9" x 13" baking dish
- Large bowl
Top Tip
This can be made a day in advance and refrigerated -- just don't add the eggs and broth until you take it out of the fridge. Remove from the fridge an hour before baking.
🍽️ Recipe
Focaccia Stuffing with Sausage, Mushroom and Fennel
Equipment
- large saute pan
- large bowl
- 9" x 13" baking dish
Ingredients
- 16 ounces loaf of focaccia cut into 1” cubes (about 10 cups)
- 1 pound mild Italian sausage casings removed and
- 4 tablespoon butter divided
- 8 ounces mixed mushrooms such as cremini or shitake, cleaned, trimmed and chopped
- 1 tablespoon olive oil
- 1 large yellow onion chopped
- 1 medium fennel bulb cored and chopped, fronds reserved
- 2 stalks celery chopped
- 1 teaspoon kosher salt
- ½ teaspoon fresh ground pepper
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh sage
- 1 cup dry white wine
- ½ cup freshly grated Parmesan cheese
- 2 tablespoon chopped flat-leaf parsley
- 2 large eggs whisked
- 2-3 cups turkey or chicken broth
Instructions
- A day or two before, dry bread cubes on a rimmed baking sheet, turning halfway through.*
- Preheat oven to 375ºF.
- Generously coat a 9x13-inch baking dish with cooking spray or butter.
- In a large skillet over medium heat, cook sausage, breaking up with the back of a wooden spoon until it is browned. Transfer to a paper towel to drain.
- Drain fat from skillet. Return to stove top and melt 2 Tbsp. butter. Add mushrooms, stirring to coat. Saute until softened and starting to brown, about 8 minutes.
- In the same skillet over medium heat, add 1 Tbsp. butter and 1 Tbsp. olive oil. Stir in the onion, celery, fennel, salt, and pepper and sauté, stirring occasionally until softened and starting to caramelize, about 9 minutes. Stir in thyme and sage and cook until fragrant, about 1 minute. Add wine (or ½ cup chicken or turkey broth) and reduce, about 3 to 4 minutes.
- In a large bowl, mix, sausage, mushrooms and onion fennel mixture. Fold in dried bread cubes, Parmesan cheese, parsley and eggs.
- Add broth in increments until dressing is moist. Transfer to the prepared baking dish and dot with remaining tablespoon of butter. Cover with buttered foil and bake for 25 minutes. Remove foil and bake until puffed and golden, about 20 – 25 minutes.
- Place the bread cubes in the bowl with mushrooms. Add the warm
- Serves 10
- Notes
- To dry fresh bread: Preheat oven to 375°F. Arrange the cubed bread on large baking sheet. Bake until bread is dry, about 15 minutes. Remove from the oven and let cool.
Comments
No Comments