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Thanksgiving


■1 fennel bulb
■2 tablespoons butter
■2 leeks
■14 ounces loose, sweet Italian fennel sausage meat
■12-ounce bag of cornbread stuffing
■1 1/2 cups halved grapes


1. Slice and saute until tender the white parts of 2 leeks and 1 fennel bulb in 2 tablespoons of butter. Add 14 ounces of loose sweet Italian fennel sausage meat and saute until browned and cooked through.

2. Stir in a 12-ounce bag of cornbread stuffing and 1 1 /2cups halved red grapes.

3. Proceed with baking the stuffing according to package directions.


Unrated