Fennel Scented Potato And Sausage Dressing Recipe

Name: Fennel Scented Potato And Sausage Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 cups 3/4 inch diced potatoes(I used Yukon Gold); 3/4 pound bulk sweet Italian sausage (or around 3 sausages with casings removed); 5 cups 3/4 inch cubed stale bread (I used a French bread); 4 tablespoons butter; 1 cup diced onion; 1 cup diced celery; 2 teaspoons crushed fennel seed; 1 teaspoon dried oregano; 1 teaspoon sweet Hungarian paprika; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 egg, lightly beaten; 2 cups chicken broth; 1/2 cup thinly sliced green onion; Additional salt and pepper for seasoning if needed

Servings: persons

5 cups 3/4 inch diced potatoes(I used Yukon Gold)
3/4 pound bulk sweet Italian sausage (or around 3 sausages with casings removed)
5 cups 3/4 inch cubed stale bread (I used a French bread)
4 tablespoons butter
1 cup diced onion
1 cup diced celery
2 teaspoons crushed fennel seed
1 teaspoon dried oregano
1 teaspoon sweet Hungarian paprika
1 teaspoon salt
1/2 teaspoon black pepper
1 egg, lightly beaten
2 cups chicken broth
1/2 cup thinly sliced green onion
Additional salt and pepper for seasoning if needed

1
In a large skillet, brown the sausage well, breaking up the clumps with a wooden spoon as you go. Remove from the pan and set aside. Reserve the skillet with the drippings.
2
Boil the potatoes until fork tender. Drain and cool, transfer to a large mixing bowl and smash them a bit with a fork or potato masher.
3
Add the 4 tablespoons butter to the large skillet and melt over medium heat. Add the onion and celery and saute until the onion softens. Stir in the crushed fennel seed, oregano, paprika, salt and pepper.
4
Add the sausage to the bowl with the potatoes and stir in the celery-onion mixture.
5
Stir the beaten egg into the chicken broth, add the bread cubes to the mixing bowl and pour the broth/egg mixture over. Add the sliced green onions and stir the entire mixture until thoroughly combined and the bread has soaked up the broth. Taste a bit and add a little more salt and pepper if needed.
6
Place the mixture in a well buttered 9x13 inch shallow baking dish. Bake, covered, for 30 minutes at 350F. Raise the oven temperature to 375F and continue to bake, uncovered for about 30 more minutes.

618

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 5 cups 3/4 inch diced potatoes(I used Yukon Gold), 3/4 pound bulk sweet Italian sausage (or around 3 sausages with casings removed), 5 cups 3/4 inch cubed stale bread (I used a French bread), 4 tablespoons butter, and more.

Yes, Fennel Scented Potato And Sausage Dressing falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Fennel Scented Potato And Sausage Dressing

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