November 25, 2010

Chestnut and Fennel Corn Bread Stuffing

What is Thanksgiving without it's stuffing! A friend sent me this recipe years ago and I've decided to give it a try. You can easily substitute chestnuts with these ones that I found in the Asian grocery market. It is quite good and convenient.
1 medium fennel bulb, trimmed and cut into cubes
1 apple, cored and chopped into cubes
3 sticks celery, chopped into cubes
1 cloves garlic, minced finely
1 small red onion, minced finely
½ cup dried cranberries
½ cup raisins
½ stick of butter
1 cup chestnuts, chopped
1 cup organic chicken broth
1 package corn bread stuffing mix
2-3 uncooked sausage, chopped
some melted butter for greasing
salt and pepper
1. Preheat oven to 350°F. Grease a casserole dish or baking pan with melted butter. In a large skillet, brown sausage meat until cooked through and starts to brown. Drain excess fat and transfer sausage to a bowl.
2. Melt butter in skillet over medium heat, add onions and garlic, fennel, celery and cook in butter until tender, stirring occasionally. Add in apples and cook for another minute, then add in the cranberries, chestnuts, raisins and bread stuffing and stir to mix. Stir in sausage, broth and season to taste with salt and pepper. (add more water or broth if you like a moister stuffing)
3. Transfer to baking dish, cover with lid or tent with aluminum foil. Bake for about 20-35 minutes. Remove lids or foil and bake for another 15 minutes until thermometer reads 165°F and is lighty browned.

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