Mushroom, Sausage and Toasted Fennel Stuffing

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SERVINGS

6-8

PREP TIME

45 min

TOTAL TIME

1 hr 45 min

GLUTEN FREE

NO

Toasted fennel seeds and saffron strands add tons of flavor to this Thanksgiving stuffing recipe. 

This recipe is made with a Jones All Natural Roll Sausage.

Roll Sausage NS 2017
ingredients
20 strands saffron
2 cups chicken broth
10 ounce loaf sourdough bread
1 (12 oz) Jones Dairy Farm All Natural Pork Sausage Roll
2 tablespoons butter
16 ounces mushrooms, sliced
2 cloves garlic, minced
1 teaspoon fennel seeds
2 eggs, whisked
2 teaspoons seasoning salt
DIRECTIONS
Preheat the oven to 350˚F. 

Crush saffron strands into powder using fingers or mortar and pestle. In small sauce pan bring chicken broth to a simmer. Add saffron and simmer for 10 minutes; remove from heat and let cool. 

Cut bread into small cubes and lay in single layer on baking sheet. Bake bread cubes for 15 minutes or until toasted and slightly golden.  Set aside to cool.

While bread is toasting, heat medium skillet over medium-high heat. Brown sausage in skillet, breaking up with wooden spoon, until cooked throughout. Drain excess grease and put sausage in large bowl. Set aside. 

Add butter and mushrooms to skillet. Cook mushrooms until tender. Add garlic and cook for 1-2 minutes. Add mushrooms and garlic to sausage. 

Add fennel seeds to skillet and toast for 1 minute. Add fennel seeds to sausage and mushroom mixture. Add eggs and seasoning salt to sausage mixture and stir to combine. Add saffron chicken broth and mix until combined. 

Pour stuffing into 2-quart casserole dish. Cover with foil and bake for 30 minutes. Remove foil and bake for another 30 minutes. 

Remove from oven and serve warm. 

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Ingredients

20 strands saffron
2 cups chicken broth
10 ounce loaf sourdough bread
1 (12 oz) Jones Dairy Farm All Natural Pork Sausage Roll
2 tablespoons butter
16 ounces mushrooms, sliced
2 cloves garlic, minced
1 teaspoon fennel seeds
2 eggs, whisked
2 teaspoons seasoning salt

Directions

Preheat the oven to 350˚F. 

Crush saffron strands into powder using fingers or mortar and pestle. In small sauce pan bring chicken broth to a simmer. Add saffron and simmer for 10 minutes; remove from heat and let cool. 

Cut bread into small cubes and lay in single layer on baking sheet. Bake bread cubes for 15 minutes or until toasted and slightly golden.  Set aside to cool.

While bread is toasting, heat medium skillet over medium-high heat. Brown sausage in skillet, breaking up with wooden spoon, until cooked throughout. Drain excess grease and put sausage in large bowl. Set aside. 

Add butter and mushrooms to skillet. Cook mushrooms until tender. Add garlic and cook for 1-2 minutes. Add mushrooms and garlic to sausage. 

Add fennel seeds to skillet and toast for 1 minute. Add fennel seeds to sausage and mushroom mixture. Add eggs and seasoning salt to sausage mixture and stir to combine. Add saffron chicken broth and mix until combined. 

Pour stuffing into 2-quart casserole dish. Cover with foil and bake for 30 minutes. Remove foil and bake for another 30 minutes. 

Remove from oven and serve warm.