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Melissa Hart

Sausage and Fennel Stuffing

Print Recipe
Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 40 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 12 cups day-old sourdough bread cubes about 1 lb
  • 1 lb bulk pork breakfast sausage
  • 3 tbsp unsalted butter divided
  • 1 medium fennel bulb trimmed and finely diced
  • 1 medium yellow onion diced
  • 2 celery ribs diced
  • 1 tsp dried rubbed sage
  • 1/2 tsp fine salt
  • 1/2 tsp black pepper
  • 2 1/2 cups low-sodium chicken broth
  • 2 large eggs

Method
 

  1. Heat oven to 350°F; dry bread on large sheet 10 minutes. Grease 9-by-13-inch dish with 1 tablespoon butter.
  2. Brown sausage in large skillet over medium-high 8 to 10 minutes, crumbling finely, to 160°F. Transfer to large bowl; leave about 1 tablespoon fat.
  3. Add remaining butter, fennel, onion, and celery; soften 8 minutes. Add sage, salt, and pepper; combine with sausage and bread.
  4. Whisk broth and eggs; pour over bread mixture and gently fold. Stand 5 minutes; spoon loosely into dish.
  5. Cover; bake 25 minutes. Uncover; bake 15 to 20 minutes until top browned and center 165°F. Rest 10 minutes.