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and fennel flavor. To build on the savory notes of the aromatics, I like to brown bulk sausage to mix into the stuffing as well. The fat permeates the mix, adding moisture and richness to the dish.

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Tip – if you don’t have a mortar and pestle, place the fennel seed mixture in a small snap-lock bag and gently crush using a meat mallet or rolling pin. Have you cooked this recipe? We’d love to see!