Sausage and Fennel Stuffing

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Sausage and Fennel Stuffing

5 from 11 votes

Sausage and fennel stuffing is so flavorful and easy to make, you'll make it every year!

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Prep Time: 20

Cook Time: 1

Makes: 8 - 10 servings

Ingredients

10-12 cups torn bread, about 1 large loaf, dried (see above notes)
1 tablespoon olive oil
1 lb spicy Italian sausage, removed from the casings
2 leeks, white and light green parts only, thinly sliced
1/2 yellow onion, diced
1 fennel bulb, fronds and core removed, diced
1 large Honeycrisp apple, peeled and diced
2 tablespoons chopped fresh sage
1 tablespoon chopped fresh rosemary
1/2 cup dry white wine
6 tablespoons salted butter, room temperature and divided
2 1/2 cups homemade chicken or turkey stock, divided
3 eggs
Kosher salt
Freshly ground pepper

Instructions

Preheat an oven to 350 F. Generously butter a 9x13 baking dish with 2 tablespoons of softened butter. Set aside.
In a large skillet, heat the olive oil over medium-high heat. Add the sausage and cook, breaking up with a spoon, until browned. Remove the sausage from the pan with a slotted spoon (leave all that fat behind!) and transfer to a small bowl.
Add the leeks, onion, and fennel to the skillet and continue to cook, stirring occasionally, until the leeks are starting to brown. Then, add the apple, sage, and rosemary and cook for another 5 minutes or so. Once the apples are slightly browned, add the white wine and cook until most of the wine has evaporated. Stir the sausage back into the pan. Turn off the heat, add the remaining butter, and season to taste with salt and pepper.
In a large mixing bowl, toss the bread with the sausage mixture and gently mix in 2 cups of the chicken broth. Take care to just gently toss the bread so it doesn't break apart too much. Let the bread sit for 10 minutes.
In a small bowl, whisk together the eggs and remaining stock until smooth. Pour over the bread mixture and gently toss to combine, making sure all the bread is moist and evenly coated. Transfer to the prepared baking dish, cover with foil, and bake for 30 minutes.
Remove the foil and bake for another 30 minutes or so, until the top is nicely browned and crisp. Remove from the oven, rest 10 minutes, and serve.

Notes

The bread really needs to be dry for this recipe. You can lay the torn bread out on a sheet pan overnight to dry it out or bake it at 250 until dry.

Nutrition

Serving: 1cupCalories: 582kcalCarbohydrates: 47gProtein: 21gFat: 34gSaturated Fat: 13gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 0.4gCholesterol: 129mgSodium: 965mgPotassium: 566mgFiber: 5gSugar: 11gVitamin A: 778IUVitamin C: 10mgCalcium: 146mgIron: 4mg