Preheat the oven to 350 degrees F.
In a medium saute pan over medium heat, render the pancetta.
Cook until browned and then remove it from the pan.
Discard some of the fat, but leave enough to cook the onions and garlic in.
Saute until soft.
Add the sausage meat, parsley, and thyme.
Cook until the sausage browns.
Add the fennel and cook until golden.
Add back in the pancetta and pour in the wine.
Bring to a simmer.
Add the butter and stir until melted.
In a large bowl, add the stuffing mix, chicken stock, and the mixture in the saute pan.
Toss to coat evenly and then add the egg.
Add the mixture to a buttered 9x13 baking dish.
Cover with foil and cook for 25 minutes.
Remove the foil and cook for a few more minutes until golden brown.
Serve garnished with fennel fronds.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (267g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 426 (73%)|
|Amt Per Serving||% DV|
|Total Fat 47.4g||63 %|
|Saturated Fat 19.3g||97 %|
|Monounsaturated Fat 19g|
|Polyunsanturated Fat 4.7g|
|Cholesterol 113.5mg||35 %|
|Sodium 1328.5mg||46 %|
|Potassium 601.2mg||16 %|
|Total Carbohydrate 24g||7 %|
|Dietary Fiber 3.1g||13 %|
|Sugars, other 20.8g|
|Protein 16.1g||23 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 587
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