Fennel, sausage and bacon stuffing

chicken

 

Chop the bacon and fry in a pan over high heat until crispy. Using a slotted spoon, transfer the bacon to a bowl.

Turn down the heat to medium, then add the onions to the same pan and cook for about 5 minutes. Add the fennel and celery and cook for another 10 minutes. Add the garlic and red pepper and fry for another minute.

Remove the casings from the sausages and break them up into small pieces. Add to pan and cook until browned, about 5 minutes, then stir in the bacon back in. Remove from the heat and stir in the stock, thyme and chopped fennel fronds.

Now place the cut baguette in a large bowl. Add the hot ingredients and toss to get an even mixture. Mix in the egg and transfer the stuffing to a large baking dish. Cover with foil and bake alongside the turkey for 45 minutes. After this, uncover the stuffing and bake until golden brown on top, 15 to 20 minutes.

Carve your turkey and serve it with the stuffing, roasted potatoes and gravy.

 

 

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