***Shannon’s Sausage Fennel Stuffing

By CheeseDiva

Ingredients

• 1 lb. Aidell’s Chicken Apple Sausage, casing discarded.
• 1/2 stick butter (1/4c.)
• 2 medium-large yellow onions, chopped fine
• 1 1/2 fennel bulbs (about 2 medium), stalks removed, bulbs chopped fine (about 4-1/2c.)
• 2 tsp. fennel seeds, chopped fine
• 1/4 c. Pernod or other anise flavored aperitif
• 2 tsp. dried thyme, crumbled
• 2 tsp. dried tarragon, crumbled
• 5 c.packaged corn bread stuffing
• 1 1/2 c. good chicken stock

Details

Adapted from keyingredient.com

Preparation

Step 1

In a 10- to 12-inch heavy skillet cook sausage over moderately high heat, stirring and breaking up lumps with a fork, until no longer pink. Transfer sausage with a slotted spoon to a large bowl.
2
Add butter to fat remaining in skillet and cook onions, chopped fennel, fennel seeds, and salt to taste over moderate heat, stirring, until fennel is softened, about 10 minutes. Add apéritif, thyme, and tarragon and cook, stirring, until most liquid is evaporated. Add mixture to sausage with corn bread or packaged stuffing and toss to combine well. Season stuffing with salt and pepper and cool completely. Mix in chicken stock.
3
Stuffing may be made 2 days ahead and chilled, covered. (To prevent bacterial growth do not stuff turkey cavities ahead.)