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 ...
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