Best 6 Dried Tomato And Fennel Stuffing Recipes

ROASTED FENNEL WITH TOMATOES

Steps:

• Core and thinly slice 2 fennel bulbs; chop some of the fronds. Peel the cloves from 1 garlic bulb and toss with the fennel and fronds, 1 quartered lemon, 3 tablespoons olive oil and 1 teaspoon each salt and sugar on a baking sheet. Roast in a 500 degrees F oven until golden, about 20 minutes. Toss in 1 pint grape tomatoes; roast until the tomatoes burst, 7 more minutes.

SUN-DRIED TOMATO STUFFING

Steps:

• Sausage Stuffing:Brown 1 pound crumbled sausage in 6 tablespoons butter in a large skillet over medium heat. Add 2 cups each diced onions and celery and 1 tablespoon each minced sage and thyme; add salt and pepper and cook 5 minutes. Add 3 cups chicken broth and bring to a simmer. Beat 2 eggs with 1/4 cup chopped parsley in a bowl; add 16 cups cubed stale white bread, then pour in the vegetable-broth mixture and toss. Transfer to a buttered baking dish and dot with butter. Cover and bake at 375 degrees F, 30 minutes; uncover and bake until golden, 30 more minutes.

FENNEL-SAUSAGE STUFFING

Steps:

• In a large deep skillet, saute 1/2 pound crumbled sweet Italian sausage in 6 tablespoons butter for 5 minutes. Season with salt and pepper and add 1 diced fennel bulb, 1 diced onion, and 1 tablespoon each chopped sage and thyme; cook 5 minutes, then add 1 diced peeled apple and cook 2 minutes. Pour in 2 1/2 to 3 cups chicken broth. In a large bowl, mix 2 eggs and 1/4 cup chopped parsley. Add to the bowl 16 cups toasted white bread cubes and the hot broth mixture. Gently toss the stuffing, then spread in a buttered 9-by-13-inch baking dish. Dot the top with butter or turkey pan drippings, cover and bake 30 minutes at 350. Uncover and bake until golden, 20 more minutes.

OVEN-DRIED TOMATOES WITH FENNEL

Steps:

• Pre-heat oven to 150 degrees. Remove tomato stems and cut the tomatoes in half at the poles. Salt and pepper the cut sides then place tomatoes cut-side down on a rack in a broiler pan. Brush the tops (the skin side) liberally with olive oil, then add salt and pepper. Place tomatoes in oven. Cook slowly for 12 hours, brushing the skins with olive oil every 2 hours to prevent the skins from drying out. When done, let tomatoes come to room temperature. For the dressing: Put the vinegar in a bowl and slowly whisk in the extra virgin olive oil until the dressing thickens. Add the olives and the garlic clove. Season to taste with salt and pepper. Mix well and let stand for 1-2 hours. To serve: Place 3 tomato halves on each of 8 plates. Remove garlic from dressing and divide dressing among the plates, pouring over and around the tomatoes. Scatter the fennel strips on top of the tomatoes and finish with a touch of chervil.;

FENNEL WITH TOMATOES

Steps:

• Cut tops off fennel, and trim bottom. Remove bruised outer stalks. Slice remaining bulb thinly, and then cut into julienne strips.
• Heat nonstick pan until it is medium hot. Spray with pan spray, and sauté fennel until it softens.
• Meanwhile, mince garlic and add to fennel.
• When fennel softens a little, add the beef stock; cook 2 or 3 minutes over medium heat. Cover, and continue cooking a couple of minutes longer.
• Add tomato puree, sugar and pepper. Simmer, covered, a couple of minutes longer.

SUN-DRIED TOMATO AND FENNEL SEED HUMMUS

Steps:

• Place garbanzo beans, tahini, sun-dried tomatoes, lemon juice, olive oil, and maple syrup in the bowl of a food processor. Blend until smooth. Add in fennel seed, nutritional yeast, and onion; blend until smooth. Season to taste with salt, black pepper, and cayenne pepper.