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toasted sourdough stuffing with visible browned sausage crumbles and small softened fennel and celery pieces in a plain casserole dish
Melissa Hart

Sausage and Fennel Stuffing

Sourdough and browned sausage give this stuffing a stronger flavor than the plain bread version. Fennel softens into sweet little pieces without adding fruit. Keep the sausage in small crumbles rather than breaking it down until it disappears. Brown it properly first. Pale steamed sausage wastes the chance to put a good savory base under all that toasted bread.
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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 the oven to 350°F and dry the bread cubes on a large baking sheet for 10 minutes. Grease a 9-by-13-inch baking dish with 1 tablespoon butter.
  2. Brown sausage in a large skillet over medium-high heat for 8 to 10 minutes, breaking it into small crumbles, until cooked through to 160°F. Transfer to a large bowl, leaving about 1 tablespoon rendered fat in the skillet.
  3. Add the remaining butter, fennel, onion and celery to the skillet. Cook for 8 minutes until softened, then stir in sage, salt and pepper and add to the sausage with the bread.
  4. Whisk broth and eggs together, pour over the bread mixture and fold gently. Let stand for 5 minutes, then spoon loosely into the baking dish.
  5. Cover and bake for 25 minutes. Uncover and bake for 15 to 20 minutes until the top is browned and the center reaches 165°F; rest for 10 minutes.