Fennel Spice Rub For Turkey (Michael Chiarello)

1. 1

   Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat.

2. 2

   Watch carefully, tossing frequently so the seeds toast evenly.

3. 3

   When light brown and fragrant, pour the seeds onto a plate to cool.

4. 4

   They must be cool before grinding, or they will gum up the blades.

5. 5

   Pour the seeds into a blender and add the salt.

6. 6

   Blend to a fine powder, shaking the blender occasionally to redistribute the seeds.

7. 7

   Store in a tightly sealed glass jar in a cool, dry place, or freeze.

8. 8

   Note: There's a chicken salad recipe by Michael Chiarello that uses up some of the leftover spice mix:

9. 9

   n a large bowl, combine shredded cooked chicken, celery, red onion, 6 tablespoons olive oil, 2 tablespoons lemon juice, 1 1/2 teaspoons Fennel Spice, and salt and pepper to taste. Taste and add more oil, lemon juice, or Fennel Spice, if desired. Add the basil and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.