Ingredients
Scale
- 16 oz. ground sausage
- 2 cups Vidallia onion, coarsly chopped
- 1/4 cup garlic, minced
- 2 cups fennel bulb, quartered, cored, thinly sliced
- 1/2 cup carrots, chopped
- 1 cup celery, chopped
- 1 cup Granny Smith apple, diced
- 2 Tbsp. olive oil
- 1 cup chestnuts, roasted, shelled and chopped
- 3 Tbsp. ground dry sage
- 3 Tbsp. marjarom
- 2 Tbsp. fennel seeds
- 3/4 cup fresh sarsley, chopped
- 4 1/2 cups of Randall Great Northern Beans, slightly drained – reserve 1 cup
- 1 cup corn meal
- 1 Tbsp. kosher salt
- 1 Tbsp. pepper, freshly ground
- 1 tsp. cayenne pepper, less if you don’t like spicy food
- 2 cups turkey broth
- 1 egg, whisked
- 1 stick butter, chilled and cut into tablespoon size
- 1 tsp. baking powder
Instructions
- Cook the sausage. In a heavy skillet, break up the ground sausage and cook until brown. Remove cooked sausage from pan and place in a bowl.
- Saute chopped vegetables and apple until soft. Add garlic, chestnuts, marjoram, sage, fennel seeds and cooked sausage Partially drain Randall Beans. Reserve 1 cup of beans and add the rest to stuffing. Blend stuffing with a spoon.
- In a food processor, add the reserved cup of beans, corn meal, stock, egg and baking soda and butter. Pulse mixture until butter is pea sized.
- Combine all ingredients and place stuffing in a preheated 350 degree oven. Bake for one hour, or until top is golden brown and stuffing is bubbly.