Sausage And Fennel Stuffing

Ingredients

1-1⁄2 pounds hearty white sandwich bread, cut into 1⁄2-inch cubes (12 cups)
1 teaspoon vegetable oil
8 ounces bulk pork sausage
4 tablespoons unsalted butter
1 onion, chopped fine
1 fennel bulb, stalks discarded, bulb halved, cored, and chopped fine
2 teaspoons salt
1 teaspoon pepper
2 tablespoons minced fresh sage
1 tablespoon minced fresh thyme
1 tablespoon minced fresh marjoram
1-1⁄2 cups low-sodium chicken broth
3 large eggs

Instructions

Adjust oven rack to lowest position and heat oven to 250 degrees. Spread bread cubes in single layer on rimmed baking sheet; bake until edges have dried but centers are slightly moist (cubes should yield to pressure), about 45 minutes, stirring several times during baking. (Bread can be toasted up to 1 day in advance.) Transfer dried bread to large bowl and increase oven temperature to 325 degrees.
While bread dries, heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add sausage and cook, breaking it up into small pieces with wooden spoon, until browned, 5 to 7 minutes. Remove sausage with slotted spoon and transfer to paper towel–lined plate.
Melt butter in fat left in skillet over medium-high heat. Add onion, fennel, salt, and pepper and cook, stirring occasionally, until vegetables are softened and lightly browned, 5 to 7 minutes. Stir in sage, marjoram, and thyme and cook until fragrant, about 1 minute. Add vegetable mixture and sausage to bowl with dried bread; add 1 cup broth and toss until evenly moistened (you should have about 12 cups stuffing).
Use stuffing as directed in OLD-FASHIONED STUFFED TURKEY, adding eggs and remaining 1⁄2 cup broth in step 6.

Sausage And Fennel Stuffing

Ingredients

Instructions

Tags

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