You may use your own stuffing recipe or use Stove Top Stuffing.
I usually add 6 or 8 slices of bread to 1 box of Stove Top.
Mix in a separate bowl; set aside.
To make the stuffing, melt the butter in a
/3 of the feathery fennel leaves, slice it in two
arrot, celery, onion and sliced fennel to the sausage and saute
dd the turkey and the stuffing and mix to combine. In
>Stuff as directed in stuffing recipe, and brush with melted
Stuffing:
Preheat oven to 350
Prepare Spinach-Rice Stuffing.
With kitchen scissors, cut
Heat the olive oil in a large skillet over medium heat, and cook and stir the onion and celery until the onion is translucent, about 5 minutes. Transfer the vegetables into a large bowl. Mix in the stuffing mix, oysters, melted butter, and seasoning; pour in hot water to desired moistness. If used for stuffing a turkey, stuffing will need less moisture.
et rest.
Press leftover stuffing into a sprayed 9-inch
add the sliced fennel (NOT the strips of fennel), sliced leek and
n a mixing bowl, combine stuffing mix with water/margarine mixture
For the stuffing, heat 1 tbsp oil in
ime. Cool.
Toast the fennel seeds in a small pan
ntervals. Turn pork over; place stuffing along center. Roll to enclose
n spots.
Prepare the stuffing. Warm 2 teaspoons of the
For the stuffing, toast the bread cubes in
For the couscous stuffing, combine the stock, oil and
Add the onion, celery and fennel and saute over medium-high
reparing the rest of the stuffing.
Preheat the oven to