Italian-Style Stuffing with Sausage, Fennel, and Mu

Name: Italian-Style Stuffing with Sausage, Fennel, and Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil, divided; 1 pound sweet ltalian sausage, their casings removed; 2 small heads fennel, cut into 1/2-inch dice (3 cups); 1 large onion, chopped; 1 large red bell pepper, seeded, cored, and cut into 1/2-inch dice; 10 ounces cremini (baby bella) mushrooms, sliced; 4 garlic cloves, chopped; 1 pound day-old, crusty Italian or French bread with a firm crumb, cut into 1-inch cubes (8 cups); 1 cup freshly grated Parmesan cheese; 2 tablespoons chopped fresh rosemary; 1 1/2 cups Turkey Stock, as needed; Salt and freshly ground black pepper

Servings: persons

3 tablespoons olive oil, divided
1 pound sweet ltalian sausage, their casings removed
2 small heads fennel, cut into 1/2-inch dice (3 cups)
1 large onion, chopped
1 large red bell pepper, seeded, cored, and cut into 1/2-inch dice
10 ounces cremini (baby bella) mushrooms, sliced
4 garlic cloves, chopped
1 pound day-old, crusty Italian or French bread with a firm crumb, cut into 1-inch cubes (8 cups)
1 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh rosemary
1 1/2 cups Turkey Stock, as needed
Salt and freshly ground black pepper

1
Heat 1 tablespoon of the oil in a large skillet over medium-high heat.
2
Add the sausage and cook, breaking up the sausage with the side of a spoon, until the sausage is cooked through, about 10 minutes.
3
Using a slotted spoon, transfer the sausage to a large bowl, leaving the fat in the pan.
4
Add the fennel and onion to the skillet and reduce the heat to medium.
5
Cover and cook, stirring occasionally, until the fennel is tender, about 10 minutes.
6
Transfer to the bowl with the sausage.
7
Add the remaining 2 tablespoons of oil to the skillet and heat.
8
Add the bell pepper and cook until it begins to soften, about 3 minutes.
9
Add the mushrooms and cook, stirring occasionally, until the mushroom juices evaporate and the mushrooms begin to brown, about 12 minutes.
10
Stir in the garlic and cook until it is fragrant, about 1 minute.
11
Transfer to the bowl with the sausage and vegetables.
12
Add the bread cubes, Parmesan, and rosemary.
13
Stir in enough stock to moisten the cornbread, about 1 1/2 cups.
14
Season with the salt and pepper to taste.
15
Use immediately as a turkey stuffing.

569

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 3 tablespoons olive oil, divided, 1 pound sweet ltalian sausage, their casings removed, 2 small heads fennel, cut into 1/2-inch dice (3 cups), 1 large onion, chopped, and more.

Yes, Italian-Style Stuffing with Sausage, Fennel, and Mushrooms falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Italian-Style Stuffing with Sausage, Fennel, and Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions