Fennel and Bacon Stuffing


Side Dish
Fennel and Bacon Stuffing

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White casserole dish topped with cubed bread, chopped bacon, thyme, and fennel

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Smoked bacon and Italian sausage make a hearty contribution to a stuffing based on cubes of French baguette. Chopped fresh fennel and white wine add layers of flavor.

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Servings and Ingredients

Serves 8
10slices applewood-smoked bacon, coarsely chopped
1large onion, chopped
3garlic cloves, finely chopped
8 oz.mild or spicy Italian sausages, casings removed
2 tbsp.chopped fresh flat-leaf parsley
1 tbsp.chopped fresh thyme
2fennel bulbs, medium diced
¼ c.dry white wine
½ c.butter, diced
¾ c.turkey broth or chicken broth
1(16 ounce) French baguette, bottom crust trimmed, bread cut into 3/4-inch cubes
kosher salt and freshly ground black pepper
2large eggs, well beaten


  1. Preheat oven to 350 degrees. Fry bacon in large heavy sauté pan over medium-high heat until golden brown, about 7 minutes. Using slotted spoon, transfer bacon to plate. Pour off all but 2 tablespoons of bacon drippings remaining in pan.
  2. Add onions to same pan and sauté until tender, about 4 minutes. Add garlic and sauté until fragrant, about 30 seconds. Add sausages, parsley and thyme and cook until sausage browns, about 4 minutes.
  3. Add fennel and cook until tender and pale golden, stirring often, about 5 minutes. Stir in cooked bacon. Add wine and bring to a simmer. Add butter and cook until butter melts. Remove from heat and stir in broth.
  4. Place bread cubes in very large bowl. Add sausage mixture and toss to coat. Season stuffing to taste with salt and pepper. Mix in eggs.
  5. Transfer stuffing to a 3-quart baking dish. Cover with foil and bake for 25 minutes. Uncover stuffing and bake until golden brown on top, about 15 minutes.

Nutrition facts


400 Calories per serving

Amounts Per Serving

  • Total Fat: 21g
  • Cholesterol: 95mg
  • Sodium: 810mg
  • Total Carbohydrates: 35g
  • Protein: 13g

Daily Values

Vitamin A 10%
Vitamin C 25%
Iron 15%
Calcium 6%

Recipe Source:

Hy-Vee Seasons Holiday 2011.