====== Spinach, Fennel and Sausage Stuffing ======
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===== Ingredients =====
  * 1 loaf brioche or challah (about 12 oz.), cut into 1' cubes
  * 1 tablespoon extra-virgin olive oil
  * 1 pound hot Italian sausage, casing removed
  * 4 tablespoons unsalted butter, divided, plus more for dish
  * 1 yellow onion, chopped (about 1 1/2 cups)
  * 1 medium fennel bulb, cored and coarsly chopped (about 3 cups)
  * 4 large eggs, beaten
  * 2 1/2 cups low-salt chicken broth
  * 2 pounds frozen spinach, thawed, well squeezed, coarsly chopped
  * 2 teaspoons kosher salt
  * 1 1/2 teaspoons freshly ground black pepper
  * 1 1/2 teaspoons fennel seeds
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===== Info =====
  * **Prep:** -
  * **Cook:** 40 min
  * **Serves:** 8-10
  * [[http://www.bonappetit.com/recipe/spinach-fennel-and-sausage-stuffing-with-toasted-brioche|Source]]


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===== Directions =====
  - Preheat to 350°. Scatter bread on a rimmed baking sheet. Toast until golden brown, tossing once, about 15 minutes. Let cool completely. DO AHEAD: Bread can be toasted 1 day ahead. Store airtight at room temperature
  - Heat oil in a large skillet over medium heat. Add sausage and cook, breaking up into smaller pieces with the back of a spoon, until browned and cooked through, 8–10 minutes. Drain on a paper towel-lined plate; let cool. Melt 2 Tbsp. butter in the same skillet over medium-low heat. Add onion and fennel and cook, stirring occasionally, until soft, 10–12 minutes. DO AHEAD: Can be made 1 day ahead. Let cool; cover and chill.
  - Preheat oven to 350°. Butter a 3-qt. shallow baking dish. Whisk eggs to blend in a large bowel; whisk in broth. Stir in sausage, the onion-fennel mixture, spinach, salt, pepper, and fennel seeds. Add bread; toss until evenly distributed and bread has absorbed the liquid. Transfer to prepared dish; dot with remaining 2 Tbsp butter.
  - Bake until stuffing is hot and the top is golden brown, about 40 minutes.

{{tag>bread sausage fennel stock spinach}}
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