Parmesan-And-Sausage Stuffed Roasted Fennel Recipe

Name: Parmesan-And-Sausage Stuffed Roasted Fennel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 large fennel bulbs, trimmed; 6 tablespoons extra-virgin olive oil; 1/2 pound Italian sausage, casings removed; 1/2 small onion, finely chopped; 2 garlic cloves, minced; 3/4 cup dry bread crumbs; 1/4 cup freshly grated Parmesan cheese; 2 tablespoons minced parsley; Salt and freshly ground pepper; 1/4 cup chicken or turkey stock or canned low-sodium broth

Servings: persons

1
In a saucepan, steam the fennel, root end up, until just tender, about 15 minutes. Let cool. Halve the bulbs lengthwise and remove the thickest part of the core.
2
Heat 2 tablespoons of the oil in a large skillet. Add the sausage, breaking it up with a wooden spoon, and cook over moderately high heat until no pink remains, 5 minutes. Add the onion and garlic. Cook, stirring occasionally, until the onion is softened and the sausage is browned, 5 minutes. Stir in the bread crumbs. Let cool. Stir in the cheese and parsley; season with salt and pepper.
3
Preheat the oven to 425u00b0. Oil a large glass baking dish; pour in the stock. Working over the skillet, press two-thirds of the filling into the fennel layers. Arrange the fennel in the baking dish, cut side up, and top with the remaining filling. Tilt the fennel up slightly and drizzle 1/4 cup of olive oil over and between the layers. Cover loosely with foil and bake for 20 minutes, or until the fennel is very tender. Uncover and bake for 10 to 15 minutes longer, or until the liquid in the dish has evaporated and the fennel begins to brown on the bottom.
4
Position an oven rack 10 inches from the heat and preheat the broiler. Broil the fennel until the topping is browned, about 5 minutes. Serve hot.
5
Make Ahead: The recipe can be prepared through Step 3 early in the day. Rewarm and broil before serving.

331

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 10 ingredients. The key ingredients include: 5 large fennel bulbs, trimmed, 6 tablespoons extra-virgin olive oil, 1/2 pound Italian sausage, casings removed, 1/2 small onion, finely chopped, and more.

Yes, Parmesan-And-Sausage Stuffed Roasted Fennel 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!

Parmesan-And-Sausage Stuffed Roasted Fennel

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions