Virtual Thanksgiving Feast

November 15, 2011 | By | Comments (2)

1111p152-fennel-sausauge-apple-stuffing-lWhen we were invited by the editors of and their blog FN Dish to attend a virtual Thanksgiving dinner, where we’d be joined by other members of the food community who all would contribute a dish, I knew immediately what dish I would choose: Fennel, Sausage, and Caramelized Apple Stuffing.

Why? Well, because it’s just that good. The flavors are classic—sausage, apple, sage—so the Thanksgiving traditionalists will be happy. (After all, isn’t this holiday meal the most tied-to-tradition of all?) But for those who like a little oomph mixed into their tradition, there are some new flavor twists that make this stuffing more interesting. It starts with the choice of bread—sourdough, with its full, tangy flavor. We also toss in fennel (both fennel bulb and a hint of fennel seeds) to add light anise notes to the mix. Even the apple gets a little extra: It’s caramelized for deeper, richer flavor with the slightest whiff of burned sugar. And the cooking technique is perfect. Once everything is stirred together, the dish bakes covered for a while and then uncovered for a while, giving you the best of both worlds, texture-wise: a moist, almost creamy-bready interior and a deliciously crisp top crust. With every bite, you discover something new that you love about this stuffing! And there’s even more to love… It’s a healthy option for a meal that’s usually anything but. This stuffing includes over nine cups of fruits and vegetables, and it’s much lower in calories, sat fat, and sodium than a traditional bread stuffing with sausage—saving you as much as 500 calories, 16 grams sat fat, and 1800 milligrams sodium per serving!

Browse all of our Thanksgiving stuffing recipes—from traditional to those with a twist plus our entire collection of Thanksgiving Menus.


Cocktails, Appetizers, Salads and Breads: Thanksgiving Cocktails
The Kitchn: Goat Cheese Panna Cotta Topped With Canned Cranberry Jelly Cut-Outs
Big Girls Small Kitchen: Braided Biscuits
Epicurious: Chestnut and Sherry Soup
Yahoo! Shine: Spicy Caramelized Onion Jam With Goat Cheese
YumSugar: Kale and Chard Salad with Pomegranates and Hazelnuts
Whole Foods Market: Mixed Green Salad With Pears, Hazelnuts, Blue Cheese and Homemade Croutons

FN Dish: Alton Brown’s Good Eats Roast Turkey
Eatocracy: Country Ham With Pickled Peaches
BlogHer Food: Root Vegetable Pot Pie With Cheddar Biscuit Crust

Cooking Light: Fennel, Sausage, and Caramelized Apple Stuffing
Bon Appetit: Maxine Rapoport’s Turkey Stuffing
EatingWell: Green Bean Casserole
Serious Eats: Ultra-Crispy Roasted Potatoes David Chang’s Roasted Brussels Sprouts With Asian Vinaigrette
Food Republic: Cavatappi With Fontina and Fall Vegetables
Healthy Eats: Green Bean Casserole With Crispy Shallots
Saveur: Green Beans and Tomatoes
Diner’s Journal: Fiery Sweet Potatoes
Real Simple: Brown Sugar-Glazed Carrots With Rosemary and Pecans
The Daily Meal: Bacon Brussels Sprouts
AP/ J.M. Hirsch: Ginger-Pear Cranberry Sauce
Food52: Mashed Potatoes with Caramelized Onions and Goat Cheese Make-Ahead Mashed Potatoes
Food & Wine: Michael Symon’s Swiss Chard and Leek Gratin
All You: Sweet Potato Bake

The Blender/ Williams-Sonoma: Deep-Dish Apple Bourbon Streusel Pie
Southern Living: Pumpkin-Pecan Cheesecake
Cooking Channel: Apple Bread Pudding 
Fox News: Ginger Molasses Sugar Cookies
Gourmet Live:
Pumpkin Coconut Panna Cotta

Melissa Clark: Sweet Potato Ginger Custard Pie White Chocolate Cheesecake With Cranberry Currant Compote



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  2. Jeff @

    I’ve always been curious of what a virtual thanksgiving feast is. Now I’m beginning to understand what it really is.

    December 5, 2011 at 7:53 am

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