Sausage Fennel Stuffing

November 02, 2021

This sausage fennel stuffing is addicting and will “astound” your family. I use cornbread, bread cubes which I get from the bakery, at my local grocer. I also substitute Field Roast’s Apple Sage Sausage for the Italian sausage. For being a plant-based sausage, it adds a nice sweetness that pairs nicely with the chopped fennel and onion. The Pernod apertif is a game changer when combined with the herbs. This is savoriness at it’s finest!!

Tip: If you can’t find the Pernod, any anise-flavored liqueur will work.



40 minutes


Easy, Side




12, 16 people


1. Field Roast’s Apple Sage Sausage (vegetarian option) Or 1/2 pound sweet Italian Sausage, casing discarded
2.½ stick (1/4 cup) unsalted butter
3.2 medium-large onions, chopped fine
4.1 ½ pounds fennel bulbs, stalks trimmed flush with bulbs & bulbs chopped fine (about 4 ½ cups)
5.2 teaspoons fennel seeds, chopped fine
6.¼ cup Pernod or other anise-flavored aperitif
7.2 teaspoons dried thyme, crumbled
8.2 teaspoons dried tarragon, crumbled
9.5 cups packaged cornbread stuffing



Cook the Sausage.

In a 12-inch heavy skillet, cook sausage over moderately high heat, stirring and breaking up lumps with a fork, until no longer pink (if using Italian sausage).

Transfer sausage with a slotted spoon to a large bowl.


Cook  Vegetables & Fennel Seeds.

Add butter to the same skillet used to cook sausage, then add chopped onions, chopped fennel, fennel seeds and salt to taste.

Cook over moderate heat, stirring, until fennel is softened, about 10 minutes.


Add Apertif and Herbs.

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


Combine Herb Mixture.

Add Pernod/herb mixture to bowl with sausage.


Add Cornbread Stuffing.

Fold in cornbread stuffing or other bread cubes, and toss to combine.

Season with salt and pepper and cool completely.


Stuffing may be made 2 days ahead and chilled, covered. (To prevent bacterial growth, do not stuff turkey cavities ahead.)

Leave a Reply

Your email address will not be published. Required fields are marked *

1 2 3 4 5

be the first to know


Join other subscribers and get Lisa's best recipes and news delivered to your inbox as soon as they’re posted! Unsubscribe at any time. Expect 1-2 emails a month at the most.