15 Thanksgiving Recipes With Fennel Pollen for Italian Holiday Dust Flavoring

Fennel Pollen Roasted Turkey

Fennel Pollen Roasted Turkey is a flavorful and aromatic dish that elevates the traditional Thanksgiving turkey with the unique taste of fennel pollen, offering a subtle hint of anise and herbs. This recipe combines the savory elements of a perfectly roasted turkey with the fragrant, slightly sweet notes of fennel pollen, making it a standout centerpiece for your holiday feast.

Cooking Steps:

1. Preheat your oven to 325°F (165°C).
2. In a small bowl, mix olive oil, fennel pollen, thyme, rosemary, garlic, lemon zest, salt, and pepper to create a marinade.
3. Rub the marinade all over the turkey, including under the skin and inside the cavity.
4. Stuff the cavity with lemon halves and additional herbs if desired.
5. Place the chopped carrots, onions, and celery in the bottom of a roasting pan, and set the turkey on top.
6. Pour the chicken broth into the pan.
7. Roast the turkey in the preheated oven, basting occasionally, until the internal temperature reaches 165°F (74°C), about 3-4 hours.
8. Allow resting for 20-30 minutes before carving and serving.

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Savory Fennel Pollen Stuffing

Savory Fennel Pollen Stuffing is a delightful side dish that complements your Thanksgiving spread by offering a harmonious blend of textures and flavors. This stuffing combines the unique aromatic essence of fennel pollen with classic ingredients, creating a savory filling that perfectly balances the richness of roasted turkey and other holiday dishes.

Cooking Steps:

1. Preheat the oven to 350°F (175°C).
2. In a large skillet, heat olive oil over medium heat; sauté the onions, celery, and garlic until softened.
3. In a mixing bowl, combine the cubed bread, sautéed vegetables, fennel pollen, parsley, thyme, sage, salt, and pepper.
4. Add the broth and beaten eggs to the mixture; stir until well combined.
5. Transfer the stuffing to a greased baking dish, cover with foil, and bake for 30 minutes.
6. Remove the foil and bake for an additional 15 minutes until golden and crispy on top.

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Brussels Sprouts With Fennel Pollen and Bacon

Brussels Sprouts with Fennel Pollen and Bacon is a delectable side dish that combines the earthy flavors of Brussels sprouts with the savory richness of bacon, all enhanced by the aromatic touch of fennel pollen. This dish makes an excellent addition to your Thanksgiving table, providing a delicious contrast to heavier dishes while impressing your guests with its unique flavor profile.

Cooking Steps:

1. Preheat your oven to 400°F (200°C).
2. In a large skillet, cook the bacon until crispy; remove and crumble, reserving some drippings.
3. In the same skillet, add halved Brussels sprouts, olive oil, fennel pollen, salt, and pepper. Toss to coat.
4. Spread the Brussels sprouts on a baking sheet and roast for 20-25 minutes until golden and tender.
5. Remove from the oven, sprinkle with crumbled bacon and Parmesan cheese, and serve hot.

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Fennel Pollen Mashed Potatoes

Fennel Pollen Mashed Potatoes is a delightful twist on traditional mashed potatoes, infusing them with the fragrant, slightly sweet flavor of fennel pollen. This creamy side dish elevates your Thanksgiving spread, offering a unique taste that pairs perfectly with turkey and gravy, making it a standout option for your holiday meal.

Cooking Steps:

1. Peel and cut the potatoes into even-sized chunks, then place them in a large pot of salted water.
2. Bring the water to a boil, then reduce the heat and simmer until the potatoes are tender (about 15-20 minutes).
3. Drain the potatoes and return them to the pot. Add butter, heavy cream, fennel pollen, salt, and pepper.
4. Mash the potatoes until creamy and smooth. Adjust seasoning as needed.
5. Serve hot, garnished with chopped chives if desired.

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Roasted Carrots With Fennel Pollen Glaze

Roasted Carrots with Fennel Pollen Glaze is a vibrant and flavorful side dish that adds a touch of elegance to your Thanksgiving table. The natural sweetness of the carrots is elevated by the aromatic fennel pollen, creating a dish that complements savory meats and enhances the overall holiday feast.

Cooking Steps:

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Peel the carrots and cut them into uniform sticks or rounds for even roasting.
3. In a bowl, toss the carrots with olive oil, fennel pollen, honey, salt, and pepper until evenly coated.
4. Spread the carrots in a single layer on the prepared baking sheet.
5. Roast for 20-25 minutes, or until the carrots are tender and caramelized, stirring halfway through.
6. Remove from the oven and garnish with chopped parsley before serving.

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Fennel Pollen Infused Gravy

Fennel Pollen Infused Gravy is a unique and aromatic twist on the classic Thanksgiving gravy, featuring the subtle flavor of fennel pollen that adds a delightful depth to your holiday meal. This rich and savory sauce pairs perfectly with turkey, mashed potatoes, and stuffing, elevating your Thanksgiving feast to new heights.

Cooking Steps:

1. In a saucepan, melt the butter over medium heat.
2. Whisk in the flour and cook for 2-3 minutes, stirring constantly to create a roux.
3. Gradually add the turkey drippings and chicken broth, whisking until smooth.
4. Stir in the fennel pollen, salt, and black pepper, and simmer the gravy for 5-10 minutes until thickened.
5. Adjust seasoning to taste and serve hot.

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Creamy Fennel Pollen Risotto

Creamy Fennel Pollen Risotto is a luxurious and comforting dish that adds an aromatic twist to your Thanksgiving table. The nutty flavor of Arborio rice combined with the subtle sweetness of fennel pollen creates a rich and creamy risotto that pairs wonderfully with roasted meats or can be enjoyed on its own as a standout side dish.

Cooking Steps:

1. In a saucepan, heat the chicken or vegetable broth and keep it warm over low heat.
2. In a large skillet, heat olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and garlic, sautéing until softened.
3. Stir in the Arborio rice, cooking for 2-3 minutes until the rice is lightly toasted.
4. Gradually add the warm broth, one ladle at a time, stirring frequently until the liquid is absorbed before adding more.
5. After about 18-20 minutes, when the rice is al dente and creamy, stir in the fennel pollen, remaining butter, and Parmesan cheese. Season with salt and black pepper to taste.
6. Remove from heat and let it rest for a couple of minutes before serving, garnished with fresh parsley.

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Fennel Pollen Sweet Potato Casserole

Fennel Pollen Sweet Potato Casserole is a delightful and festive side dish perfect for Thanksgiving. With the natural sweetness of roasted sweet potatoes complemented by the aromatic notes of fennel pollen, this casserole elevates a classic favorite to a gourmet standard. Topped with a crunchy topping, it’s a delightful addition to your holiday spread.

Cooking Steps:

1. Preheat the oven to 350°F (175°C) and grease a casserole dish.
2. Peel and cube the sweet potatoes, then boil until tender, about 15-20 minutes. Drain and mash.
3. In a mixing bowl, combine the mashed sweet potatoes, butter, fennel pollen, brown sugar, milk, eggs, vanilla extract, salt, and black pepper until smooth.
4. Transfer the sweet potato mixture to the prepared casserole dish and spread evenly.
5. In a separate bowl, mix marshmallows, pecans, and breadcrumbs. Sprinkle this topping over the sweet potato layer.
6. Bake for 30-35 minutes or until the topping is golden brown and the casserole is heated through. Serve warm.

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Italian Sausage and Fennel Pollen Stuffed Mushrooms

Italian Sausage and Fennel Pollen Stuffed Mushrooms are a savory and satisfying appetizer perfect for holiday gatherings like Thanksgiving. These flavorful, bite-sized mushrooms are filled with a delicious combination of Italian sausage, creamy cheese, and the aromatic essence of fennel pollen, offering a delightful twist that will impress your guests.

Cooking Steps:

1. Preheat the oven to 375°F (190°C) and lightly grease a baking sheet.
2. Clean the mushroom caps and carefully remove the stems; chop the stems and set aside.
3. In a skillet over medium heat, cook the Italian sausage, breaking it apart until browned, then add garlic and chopped mushroom stems, cooking for an additional 3-4 minutes.
4. In a mixing bowl, combine the cooked sausage mixture with cream cheese, fennel pollen, Parmesan cheese, breadcrumbs, salt, black pepper, and parsley until well combined.
5. Stuff each mushroom cap generously with the sausage mixture and place them on the prepared baking sheet.
6. Drizzle with olive oil and bake for 20-25 minutes or until mushrooms are tender and the filling is golden and bubbly. Serve warm.

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Fennel Pollen Green Bean Almondine

Fennel Pollen Green Bean Almondine is a delightful side dish that elevates the classic green bean almondine with the aromatic touch of fennel pollen. This dish is not only visually appealing with its vibrant green color but also bursts with flavor, making it a perfect complement to your Thanksgiving feast.

Cooking Steps:

1. Blanch the green beans in boiling salted water for 3-4 minutes until tender-crisp, then transfer to an ice bath to stop cooking.
2. In a large skillet, melt butter over medium heat, then add garlic and sliced almonds, cooking until almonds are golden.
3. Add the drained green beans to the skillet, sprinkling with fennel pollen, salt, black pepper, and lemon juice, tossing gently to combine.
4. Cook for another 2-3 minutes until heated through, then garnish with fresh parsley before serving.

Maple Fennel Pollen Glazed Ham

Maple Fennel Pollen Glazed Ham is a show-stopping main course that combines the sweet richness of maple syrup with the unique, fragrant notes of fennel pollen. This dish not only brings a festive flair to your Thanksgiving table but also enhances the natural flavors of the ham, making every bite memorable and delicious.

Cooking Steps:

1. Preheat your oven to 325°F (165°C).
2. In a small bowl, mix the maple syrup, fennel pollen, Dijon mustard, brown sugar, cloves, cinnamon, and black pepper to create the glaze.
3. Score the surface of the ham in a diamond pattern and place it in a roasting pan. Pour water into the pan to keep it moist.
4. Brush the glaze generously over the ham, reserving some for basting later.
5. Bake the ham in the preheated oven for about 1.5 to 2 hours, basting every 30 minutes with the reserved glaze, until heated through and caramelized.
6. Remove the ham from the oven, let it rest for 15 minutes, then slice and serve.

Fennel Pollen Spiced Pumpkin Soup

Fennel Pollen Spiced Pumpkin Soup is a warm and comforting dish that perfectly captures the essence of fall and Thanksgiving. This vibrant soup combines the sweetness of pumpkin with the unique, aromatic flavor of fennel pollen, creating a cozy and flavorful experience that is sure to impress your guests.

Cooking Steps:

1. In a large pot, heat olive oil over medium heat and sauté the chopped onion until translucent. Add the minced garlic and cook for an additional minute.
2. Stir in the pumpkin puree, vegetable broth, coconut milk, fennel pollen, ginger, cumin, salt, and black pepper. Bring the mixture to a simmer.
3. Cook for about 15-20 minutes, stirring occasionally until heated through and flavors blend.
4. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
5. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley if desired.

Garlic and Fennel Pollen Roasted Cauliflower

Garlic and Fennel Pollen Roasted Cauliflower is a flavorful and aromatic side dish that will elevate your Thanksgiving table. The nuttiness of roasted cauliflower combined with the unique taste of fennel pollen and a hint of garlic creates a savory dish that’s both simple to prepare and elegant in presentation.

Cooking Steps:

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the cauliflower florets with olive oil, fennel pollen, minced garlic, salt, and black pepper until evenly coated.
3. Spread the cauliflower in a single layer on the prepared baking sheet.
4. Roast in the preheated oven for 25-30 minutes, or until the cauliflower is tender and golden brown, stirring halfway through.
5. Remove from the oven, garnish with fresh parsley if desired, and serve warm.

Fennel Pollen Cranberry Sauce

Fennel Pollen Cranberry Sauce is a delightful twist on the traditional cranberry sauce that brings a warm, aromatic flavor to your Thanksgiving feast. The subtle anise notes of fennel pollen complement the tangy sweetness of the cranberries, creating a vibrant side that pairs beautifully with turkey and other holiday dishes.

Cooking Steps:

1. In a medium saucepan, combine cranberries, sugar, and water. Bring to a boil over medium heat.
2. Reduce heat and let the mixture simmer until the cranberries burst and the sauce thickens, about 10-15 minutes.
3. Stir in fennel pollen, orange zest, cinnamon, and a pinch of salt. Mix well.
4. Remove from heat and let the sauce cool before serving. Enjoy it warm or chilled!

Fennel Pollen Bread Roll Bites

Fennel Pollen Bread Roll Bites are a delightful appetizer that combines the enticing flavors of warm bread with the aromatic essence of fennel pollen. These bite-sized rolls are perfect for Thanksgiving gatherings, offering a unique touch that will surprise and delight your guests. Serve them alongside a variety of dips or as an accompaniment to your holiday feast.

Cooking Steps:

1. In a large mixing bowl, dissolve sugar and instant yeast in warm water. Let it sit for about 5 minutes until frothy.
2. Add olive oil, fennel pollen, salt, and half of the flour. Stir until combined.
3. Gradually add the remaining flour, mixing until a dough forms.
4. Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for 1 hour or until doubled in size.
6. Preheat the oven to 375°F (190°C).
7. Punch down the dough and divide it into small pieces. Shape each into a ball and place on a baking sheet lined with parchment paper.
8. Brush the tops of the rolls with melted butter and let them rise for an additional 30 minutes.
9. Bake for 15-20 minutes or until golden brown. Serve warm. Enjoy!