Indulge in a taste of Italian cuisine with a twist. This Parmesan and Sausage Stuffed Roasted Fennel recipe is hearty, aromatic and delightfully savory. It beautifully combines the sweet anise-like flavor of fennel with the salty, robust taste of sausage and parmesan. The roasting process intensifies the flavors, creating a dish that's sure to impress.
Photos of Parmesan-and-Sausage Stuffed Roasted Fennel Recipe
Some of the ingredients in this recipe might not be commonly found in your pantry. Fennel is a unique vegetable with a licorice-like taste, found in the produce section of most supermarkets. Italian sausage, obtainable from the meat section, is a flavorful addition, while dry bread crumbs and Parmesan cheese can be found in the dairy aisle. Always check for fresh parsley in the produce department.
Key Ingredients for Parmesan and Sausage Stuffed Roasted Fennel
Fennel: A bulbous vegetable with a unique anise-like flavor, which becomes even sweeter when roasted.
Extra-virgin olive oil: Used for its robust flavor and ability to cook at high heat without burning.
Italian sausage: Adds a spicy and robust meaty flavor to the dish.
Onion: Provides a sweet and tangy flavor when sautéed.
Garlic: Gives a distinctive taste and aroma that complements the other ingredients.
Dry bread crumbs: They give body to the stuffing, absorbing the flavors of the other ingredients.
Parmesan cheese: A hard cheese that's rich, savory and gives a salty kick to the dish.
Parsley: Adds a fresh, light flavor and a pop of color.
Salt and Pepper: Enhance the flavors of the other ingredients.
Chicken stock: Adds depth of flavor to the dish and keeps it moist during cooking.
One reader, Charo Pieper says:
This parmesan and sausage stuffed roasted fennel recipe is a game-changer! The combination of flavors is simply divine. The fennel becomes so tender and flavorful, and the sausage and parmesan filling is a perfect match. It's a must-try for anyone who loves hearty and delicious dishes.
Techniques Required
How to steam the fennel: Steam the fennel bulbs in a saucepan, with the root end up, for about 15 minutes until they are just tender. Let them cool before proceeding with the recipe.
How to remove the core from the fennel: After steaming, halve the fennel bulbs lengthwise and remove the thickest part of the core from each half.
How to cook the sausage filling: In a large skillet, heat 2 tablespoons of olive oil and cook the Italian sausage over moderately high heat for 5 minutes until no pink remains. Add the onion and garlic, and cook, stirring occasionally, for 5 minutes until the onion is softened and the sausage is browned.
How to prepare the breadcrumb mixture: Stir in the bread crumbs into the cooked sausage mixture and let it cool. Then, stir in the parmesan cheese and parsley, and season with salt and pepper.
How to assemble the stuffed fennel: Working over the skillet, press ⅔ of the prepared filling into the fennel layers. Arrange the fennel in a baking dish, cut side up, and top with the remaining filling.
How to bake the stuffed fennel: Preheat the oven to 425 degrees F. Oil a large glass baking dish and pour in the chicken stock. Cover the dish loosely with foil and bake for 20 minutes, or until the fennel is very tender. Then, uncover and bake for 10 to 15 minutes longer, or until the liquid in the dish has evaporated and the fennel begins to brown on the bottom.
How to broil the stuffed fennel: Position an oven rack 10 inches from the heat and preheat the broiler. Broil the fennel for about 5 minutes until the topping is browned.
How to serve the stuffed fennel: Serve the dish hot.
How To Make Parmesan-and-Sausage Stuffed Roasted Fennel
Have a serving of this delicious roasted fennel loaded with a cheesy and flavorful parmesan and sausage stuffing, with an added crunch from breadcrumbs.
Serves:
Ingredients
- 5bulbslarge fennel
- 6tbspextra-virgin olive oil
- ½lbItalian sausage
- ½small onion
- 2clovesgarlic
- ¾cupdry bread crumbs
- ¼cupparmesan cheese,freshly grated
- 2tbspparsley,minced
- salt and freshly ground pepper
- ¼cupchicken stock,or turkey stock, or canned low sodium broth
Instructions
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In a saucepan, steam the fennel, root end up, for about 15 minutes until just tender.
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Let cool.
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Halve the bulbs lengthwise and remove the thickest part of the core.
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Heat 2 tablespoons of the oil in a large skillet.
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Add the sausage, breaking it up with a wooden spoon, and cook over moderately high heat for 5 minutes until no pink remains.
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Add the onion and garlic.
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Cook, stirring occasionally, for 5 minutes until the onion is softened and the sausage is browned.
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Stir in the bread crumbs.
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Let cool.
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Stir in the cheese and parsley; season with salt and pepper.
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Preheat the oven to 425 degrees F.
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Oil a large glass baking dish. Pour in the stock.
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Working over the skillet, press ⅔ of the filling into the fennel layers.
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Arrange the fennel in the baking dish, cut side up, and top with the remaining filling.
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Tilt the fennel up slightly and drizzle ¼ cup of olive oil over and between the layers.
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Cover loosely with foil and bake for 20 minutes, or until the fennel is very tender.
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Uncover and bake for 10 to 15 minutes longer, or until the liquid in the dish has evaporated and the fennel begins to brown on the bottom.
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Position an oven rack 10-inches from the heat and preheat the broiler.
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Broil the fennel for about 5 minutes until the topping is browned.
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Serve hot.
Recipe Notes
Make-Ahead: The recipe can be prepared just before filling the fennel bulbs early in the day. Rewarm and broil before serving.
Nutrition
- Calories: 248.21kcal
- Fat: 16.99g
- Saturated Fat: 4.54g
- Monounsaturated Fat: 9.67g
- Polyunsaturated Fat: 2.22g
- Carbohydrates: 17.94g
- Fiber: 5.15g
- Sugar: 6.54g
- Protein: 7.77g
- Cholesterol: 19.94mg
- Sodium: 465.81mg
- Calcium: 140.50mg
- Potassium: 708.24mg
- Iron: 1.94mg
- Vitamin A: 81.32µg
- Vitamin C: 19.47mg
Technique Tip for Parmesan and Sausage Stuffed Roasted Fennel
When stuffing the fennel with the sausage and parmesan mixture, make sure to press the filling gently but firmly into the layers. This ensures that the flavors permeate throughout the fennel during roasting, resulting in a more flavorful and cohesive dish. Additionally, when drizzling the olive oil over the stuffed fennel, try to get some of the oil in between the layers as well. This not only adds flavor but also helps the fennel to roast evenly and become beautifully caramelized.
Time-Saving Tips for Making Parmesan and Sausage Stuffed Roasted Fennel
Prep ahead: Prepare the sausage and fennel filling a day in advance and store it in the refrigerator. This will save time on the day of cooking.
Use pre-cooked sausage: Consider using pre-cooked Italian sausage to save time on cooking and ensure the filling is ready quickly.
Streamline the process: Opt for pre-chopped onions and minced garlic to cut down on prep time and make the recipe more efficient.
Multi-task: While the fennel is steaming, work on preparing the filling to make the most of your time in the kitchen.
Opt for store-bought breadcrumbs: Using store-bought breadcrumbs can save time compared to making them from scratch.
Efficient layering: When layering the fennel and filling, work efficiently to ensure even distribution and save time during assembly.
Substitute Ingredients For Parmesan-and-Sausage Stuffed Roasted Fennel Recipe
parmesan cheese - Substitute with grated pecorino Romano: Pecorino Romano has a similar salty and tangy flavor to parmesan, making it a suitable substitute in this recipe.
italian sausage - Substitute with plant-based sausage: Plant-based sausages offer a similar savory and spiced flavor profile, making them a great alternative for a vegetarian or vegan version of this dish.
dry bread crumbs - Substitute with panko breadcrumbs: Panko breadcrumbs will provide a lighter and crispier texture compared to regular dry breadcrumbs, adding a delightful crunch to the dish.
chicken stock - Substitute with vegetable stock: Vegetable stock can be used as a flavorful alternative to chicken stock, especially for those following a vegetarian or vegan diet.
Presentation Tips for Stuffed Roasted Fennel
Elevate the fennel: Place the stuffed fennel on a bed of vibrant arugula to add color and freshness to the plate. This will create a visually appealing contrast and enhance the overall presentation.
Garnish with microgreens: Sprinkle delicate microgreens over the top of the stuffed fennel to add a pop of color and a touch of elegance. The microgreens will provide a beautiful and sophisticated finishing touch to the dish.
Drizzle with balsamic reduction: Create an artistic drizzle of balsamic reduction around the edge of the plate to add a touch of sweetness and acidity. This will not only enhance the flavor but also elevate the visual appeal of the dish.
Use edible flowers: Adorn the plate with colorful and edible flowers such as nasturtiums or pansies to add a whimsical and gourmet touch. The vibrant petals will bring a burst of color and a delicate, floral aroma to the presentation.
Plate with precision: Carefully arrange the stuffed fennel on the plate using tweezers to ensure precise placement and attention to detail. This meticulous approach will showcase the dish's sophistication and attention to presentation.
Essential Tools for Making Stuffed Roasted Fennel
- Saucepan: A deep cooking pan with a handle and often a lid, used for boiling, stewing, or making sauces.
- Skillet: A flat-bottomed pan used for frying, searing, and browning foods.
- Wooden spoon: A kitchen utensil with a long handle and a rounded end, used for stirring and mixing ingredients.
- Glass baking dish: A heat-resistant dish made of glass, used for baking and roasting foods in the oven.
- Oven: A kitchen appliance used for baking, roasting, and heating food.
- Broiler: A part of the oven used for cooking food by direct exposure to high heat.
- Steamer: A cooking utensil used for steaming vegetables and other foods.
- Mixing bowl: A bowl used for combining ingredients and mixing batters and doughs.
- Food processor: A kitchen appliance used for chopping, blending, and pureeing ingredients.
- Knife: A sharp tool used for cutting and preparing ingredients.
- Measuring cup: A cup used for measuring liquid or dry ingredients.
- Baking sheet: A flat, rectangular metal pan used for baking and roasting in the oven.
How To Store and Freeze Stuffed Roasted Fennel
- Let the fennel cool completely before storing or freezing.
- To store in the refrigerator, place the cooled stuffed fennel in an airtight container or wrap tightly with plastic wrap. It will keep in the fridge for up to 3-4 days.
- To freeze, wrap each stuffed fennel half individually in plastic wrap, making sure to remove as much air as possible. Then, place the wrapped fennel in a freezer-safe container or resealable freezer bag. Label the container or bag with the date and contents.
- Frozen parmesan and sausage stuffed roasted fennel will keep for up to 2-3 months in the freezer.
- To reheat from the refrigerator, place the stuffed fennel in a baking dish and cover with foil. Bake in a preheated 350°F (175°C) oven for 15-20 minutes, or until heated through.
- To reheat from frozen, remove the plastic wrap and place the frozen stuffed fennel in a baking dish. Cover with foil and bake in a preheated 350°F (175°C) oven for 30-40 minutes, or until heated through and the filling is hot and bubbly. Remove the foil for the last 5-10 minutes of baking to allow the top to crisp up slightly.
- Note: The texture of the fennel may change slightly after freezing and reheating, but the flavor will still be delicious.
How To Reheat Leftovers
Preheat your oven to 350°F (175°C). Place the leftover stuffed fennel in an oven-safe dish and cover it with aluminum foil. Bake for 15-20 minutes, or until heated through. Remove the foil for the last 5 minutes to crisp up the top.
For a quicker reheat, use the microwave. Place the stuffed fennel in a microwave-safe dish and cover it with a damp paper towel. Microwave on high for 1-2 minutes, or until heated through. Be careful not to overheat, as this can cause the fennel to become mushy.
If you have an air fryer, you can use it to reheat the stuffed fennel. Preheat the air fryer to 350°F (175°C) and place the fennel in the basket. Cook for 5-7 minutes, or until heated through and crispy on top.
For a stovetop reheat, place the stuffed fennel in a skillet with a splash of chicken stock or water. Cover the skillet and heat over medium-low heat for 5-7 minutes, or until heated through. Remove the lid for the last minute to allow any excess moisture to evaporate.
If you want to add some extra flavor to your reheated stuffed fennel, sprinkle some fresh grated Parmesan cheese on top before reheating. You can also add a squeeze of lemon juice or a sprinkle of fresh chopped parsley for a bright, fresh flavor.
Random Fact about Parmesan and Sausage Stuffed Roasted Fennel
The fennel bulb is a versatile vegetable that can be used in a variety of dishes, from soups to salads. It is a good source of fiber, potassium, and vitamin C, making it a healthy addition to your diet. Additionally, fennel has a unique flavor that is often described as a cross between licorice and celery, adding a distinct taste to any dish it is used in.
Is This Stuffed Fennel Recipe Economical for Home Cooking?
The cost-effectiveness of this parmesan and sausage stuffed roasted fennel recipe largely depends on the availability and prices of the ingredients in your area. Fennel, sausage, and parmesan can be moderately priced, while olive oil and chicken stock may add to the cost. Considering the use of simple, readily available ingredients, this recipe can be cost-effective for a household. The approximate cost for a household of 4 people would be around $20-$25. Rating: 8/10.
Is Parmesan and Sausage Stuffed Roasted Fennel Healthy or Unhealthy?
The parmesan and sausage stuffed roasted fennel recipe is a delicious and flavorful dish, but it may not be the healthiest option due to a few factors:
- The recipe uses Italian sausage, which is often high in saturated fat and sodium.
- The dish is topped with a significant amount of breadcrumbs and Parmesan cheese, adding more calories and fat to the meal.
- The fennel is roasted in a considerable amount of olive oil, increasing the overall calorie and fat content.
However, the recipe does incorporate some healthy ingredients, such as fennel, which is a good source of fiber, vitamins, and minerals, and the use of olive oil, which is a healthier fat compared to other options.
To make this recipe healthier, consider the following suggestions:
- Opt for a leaner protein source, such as ground turkey or chicken, instead of Italian sausage. This will reduce the amount of saturated fat and calories in the dish.
- Reduce the amount of breadcrumbs and Parmesan cheese used in the stuffing, or replace them with healthier alternatives like whole wheat breadcrumbs and a smaller quantity of a stronger-flavored cheese, such as Pecorino Romano.
- Use less olive oil when roasting the fennel, or try a cooking spray to minimize the added fat.
- Incorporate more vegetables into the stuffing, such as diced bell peppers, zucchini, or mushrooms, to increase the nutrient content and fiber in the meal.
- Serve the stuffed fennel with a side salad or other nutrient-dense vegetables to create a more balanced and wholesome plate.
Editor's Thoughts on This Stuffed Roasted Fennel Recipe
The combination of roasted fennel, savory Italian sausage, and the rich flavor of Parmesan cheese creates a delightful and satisfying dish. The recipe's use of steaming the fennel before stuffing and roasting it ensures a tender and flavorful result. The addition of chicken stock adds depth to the dish, while the broiling at the end creates a beautiful golden crust. Overall, this recipe offers a delicious and unique way to enjoy fennel, making it a wonderful addition to any meal.
Enhance Your Parmesan-and-Sausage Stuffed Roasted Fennel Recipe with These Unique Side Dishes:
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Why trust this Parmesan-and-Sausage Stuffed Roasted Fennel Recipe:
This recipe offers a delightful combination of flavors and textures, making it a standout dish for any occasion. The savory Italian sausage brings a rich and hearty element, perfectly complementing the delicate sweetness of the roasted fennel. The addition of parmesan cheese lends a satisfying umami depth, while the aromatic garlic and onion infuse the filling with layers of savory goodness. The use of chicken stock ensures moist and tender fennel, while the extra-virgin olive oil adds a luxurious touch. With a balance of savory, earthy, and aromatic elements, this recipe promises a truly memorable dining experience.
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