Sausage Fennel Stuffing

1. 1

   In a 10- to 12-inch heavy skillet cook sausage over moderately high heat, stirring and breaking up lumps with a fork, until no longer pink.

2. 2

   Transfer sausage with a slotted spoon to a large bowl.

3. 3

   Add butter to fat remaining in skillet and cook onions, chopped fennel, fennel seeds, and salt to taste over moderate heat, stirring until fennel is softened, about 10 minutes.

4. 4

   Add aperitif, thyme, and tarragon and cook, stirring, until most liquid is evaporated.

5. 5

   Add mixture to sausage with corn bread or packaged stuffing and toss to combine well.

6. 6

   Season stuffing with salt and pepper and cool completely.

7. 7

   Stuffing may be made 2 days ahead and chilled, covered.

8. 8

   (To prevent bacterial growth do not stuff turkey cavities ahead.)

* Per serving · 4 servings · Values may vary.

No additional tips available.