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Ingredients

• 1 pound sweet Italian sausage, casing discarded
• One-half stick (4 tablespoons) unsalted butter
• 2 medium-sized yellow onion, finely chopped
• One and one-half pounds fennel bulbs finely chopped (about four and one-half cups)
• 2 teaspoons fennel seeds, finely chopped
• One-fourth cup Pernod
• 2 teaspoons dried thyme
• 2 teaspoons dried sage
• 2 garlic cloves, finely chopped
• One-half cup pine nuts
• 5 cups crumbled corn bread
• Salt and freshly ground black pepper to taste

Description

Adrienne's Holiday Fennel Sausage Stuffing

Emerils