SUN-DRIED TOMATO STUFFING
Provided by Food Network Kitchen
Number Of Ingredients 1
Steps:
- Sausage Stuffing:Brown 1 pound crumbled sausage in 6 tablespoons butter in a large skillet over medium heat. Add 2 cups each diced onions and celery and 1 tablespoon each minced sage and thyme; add salt and pepper and cook 5 minutes. Add 3 cups chicken broth and bring to a simmer. Beat 2 eggs with 1/4 cup chopped parsley in a bowl; add 16 cups cubed stale white bread, then pour in the vegetable-broth mixture and toss. Transfer to a buttered baking dish and dot with butter. Cover and bake at 375 degrees F, 30 minutes; uncover and bake until golden, 30 more minutes.
DRIED TOMATO AND FENNEL STUFFING
Categories Herb Tomato Vegetable Side Bake Thanksgiving Fall Gourmet Peanut Free Tree Nut Free Soy Free
Yield Makes about 12 cups stuffing; enough for a 12- to 14-pound turkey with about 7 cups left over or for two 5- to 7-pound chickens with about 6 cups left over
Number Of Ingredients 8
Steps:
- Preheat oven to 325° F.
- In a large shallow baking pan toast bread in middle of oven until just dry, 15 to 20 minutes. Trim fennel stalks flush with bulbs, reserving fronds, and discard stalks. Cut bulbs into 1/4-inch dice and chop reserved fronds. In a large skillet cook fennel bulb and fronds in butter over moderate heat, stirring occasionally, until bulb is tender, 15 to 20 minutes.
- While fennel is cooking, cut tomatoes into 1/4-inch dice and in a small saucepan simmer in broth 10 minutes. In a large bowl toss together bread, fennel, tomato mixture, vinegar, herbs, and salt and pepper to taste and cool completely. (Stuffing may be made up to this point 1 day ahead and chilled, covered. Bring stuffing to room temperature before proceeding.)
- For cooking stuffing inside poultry:
- Any frozen poultry destined for stuffing should be completely thawed, and the stuffing itself brought to room temperature before it's put into the turkey. Do not stuff your bird the night before you cook it; such a seeming time-saver can have dangerous results. Instead, it is best to loosely fill the bird's neck and body cavities immediately before roasting. And always use a meat or instant-read thermometer: The meat is done when the temperature of the thickest part of the thigh (be careful not to touch the bones) reaches 180°F.; the stuffing baked inside the bird is done at 160°-165°F. After roasting, let your stuffed poultry stand 15 to 20 minutes, a double assurance that the requisite temperatures for food safety have been reached.
- For cooking all or part of stuffing outside poultry:
- In a shallow baking dish bake stuffing in preheated 325° F oven 40 minutes (for moist stuffing, bake it covered entire time; for less moist stuffing that has a slightly crisp top, uncover it after 10 minutes).
GRILLED FENNEL AND RED ONIONS WITH SUN-DRIED TOMATOES AND BASIL
Provided by Food Network
Yield 4 servings
Number Of Ingredients 9
Steps:
- Light the grill or make a charcoal fire. Bring 4 quarts of salted water to a boil in a large pot for cooking the pasta.
- Remove and discard the green stems and the fronds from the fennel. Remove any blemished or tough layers from the fennel bulb but do not trim a thin slice from the base (the base will help keep wedges intact). Slice the bulb crosswise from top to bottom into 1/2-inch-thick wedges.
- Peel and quarter the onions, making both cuts through the top and bottom ends on the onions. Brush the fennel wedges and red onion quarters with 2 tablespoons oil. Generously season the vegetables with salt and pepper.
- Use a stiff wire brush to scrape the hot grill clean. Grill the fennel and onions, carefully turning them once, until the vegetables are marked by dark stripes and are tender, about 15 minutes.
- Briefly cool the grilled vegetables. Cut the fennel and onions into thin strips. In a large bowl, toss the grilled vegetables with the sun-dried tomatoes as well as the remaining 2 tablespoons oil, the vinegar and the basil. Taste for salt and pepper and adjust seasonings if necessary. The vegetables can be covered and set aside for up to 1 hour, if desired.
- Cook and drain the pasta. Toss the hot pasta with the grilled vegetables. Mix well and transfer portions to warm pasta bowls. Serve immediately with grated cheese passed separately.
FENNEL-SAUSAGE STUFFING
Steps:
- In a large deep skillet, saute 1/2 pound crumbled sweet Italian sausage in 6 tablespoons butter for 5 minutes. Season with salt and pepper and add 1 diced fennel bulb, 1 diced onion, and 1 tablespoon each chopped sage and thyme; cook 5 minutes, then add 1 diced peeled apple and cook 2 minutes. Pour in 2 1/2 to 3 cups chicken broth. In a large bowl, mix 2 eggs and 1/4 cup chopped parsley. Add to the bowl 16 cups toasted white bread cubes and the hot broth mixture. Gently toss the stuffing, then spread in a buttered 9-by-13-inch baking dish. Dot the top with butter or turkey pan drippings, cover and bake 30 minutes at 350. Uncover and bake until golden, 20 more minutes.
SUN-DRIED TOMATO AND FENNEL SEED HUMMUS
This yummy hummus is made with all the traditional ingredients - garbanzo beans, tahini, lemon juice, and olive oil - and includes sun-dried tomatoes and fennel seed.
Provided by Gurtess Smyrnakins
Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes
Time 15m
Yield 8
Number Of Ingredients 12
Steps:
- Place garbanzo beans, tahini, sun-dried tomatoes, lemon juice, olive oil, and maple syrup in the bowl of a food processor. Blend until smooth. Add in fennel seed, nutritional yeast, and onion; blend until smooth. Season to taste with salt, black pepper, and cayenne pepper.
Nutrition Facts : Calories 193 calories, Carbohydrate 18 g, Fat 12.4 g, Fiber 4.6 g, Protein 5.7 g, SaturatedFat 1.7 g, Sodium 160.9 mg, Sugar 1.7 g
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- Place a rack in middle of oven; preheat to 250°. Arrange bread in a single layer on a rimmed baking sheet. Bake, tossing occasionally, until dried out, about 1 hour.
- Meanwhile, heat oil in a large skillet over medium-high. Cook onions, fennel, and celery, stirring often, until softened but not yet browned, 8–10 minutes.
- Whisk eggs and broth in a medium bowl to combine. Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski.
- Pour over bread mixture; fold gently until thoroughly coated. Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski.
- Divide between two 8x8" baking dishes (you can also put it all in a 13x9" baking dish if you prefer) and pack stuffing down. Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski.
- Cover with foil and bake until you can see some bubbles around the edges of the dishes, 30–35 minutes.
- Increase oven temperature to 425°. Uncover stuffing and bake until top is golden brown and crisp, 20–25 minutes. Let sit 10 minutes before serving.
- Do Ahead: Bread can be baked 2 days ahead; store airtight at room temperature. Stuffing can be assembled 1 day ahead; cover and chill. Bring to room temperature before baking.
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