Yield: 36 servings 1 bag white bread stuffing mix (58 oz.) 1 cup oil, or more as needed 12 cups fennel, 1⁄8-in. sliced 6 cups red onions, small dice 2 cups fresh dill, chopped 4 qts. heavy cream 1 cup grainy mustard 72 fillets salmon, 2-oz. each, roasted 1. Cook stuffing according to package directions. Hold warm. 2. In large saucepan, heat oil over medium heat. Cook fennel 5 minutes. Add onions; cook until tender. 3. In large mixing bowl, combine stuffing, fennel and onion mixture, and ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.