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    Spinach, Fennel and Sausage Stuffing

    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

    Info

    • Prep: -
    • Cook: 40 min
    • Serves: 8-10
    • Source
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    Directions

    1. 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
    2. 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.
    3. 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.
    4. Bake until stuffing is hot and the top is golden brown, about 40 minutes.
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    recipes/sides/spinach_fennel_and_sausage_stuffing.txt · Last modified: 2024/01/07 13:33 (external edit)