Today was like Thanksgiving in March. I made some stuffing and gravy to go with leftover turkey breast slices (which I also ate for lunch: cold turkey slices with an apple).For the stuffing, I used Mrs. Cubbison's because I had a box left over from Thanksgiving. I added onions, carrots, beets, and fennel. I've had one bad experience with fennel before, so I was very wary of usinga whole bulb in the stuffing. Raw, it's too much like black licorice or tarragon for my taste. Cooked, it's a nice substitute for celery. It added a sweet fragrance to the stuffing without being grassy or fibrous like celery can be. I liked it quite a lot, and think it would be a great substitute for star anise in stews.
The gravy was a simple roux and chicken stock, with turkey bits mixed in. I'm enjoying my hearty and simple food this week.
2 comments:
Why do you never invite me for dinner? :(
The only thing about fennel, is that it get *really* sweet after alot of cooking and loses all traces of licorice. In a stew, it wouldn't give you the anise flavor unfortunately, though it would make a nice addition. One thing you can do, is add some of the chopped fronds at the end of cooking. That would be a closer aproximation.
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