Sausage and Fennel Stuffing

Name: Sausage and Fennel Stuffing
Total time: 170 min
Ingredients: 2 tablespoons unsalted butter; 1 pound sweet Italian sausage, casings removed and meat crumbled; 2 small fennel bulbs, cut into 3/4-inch wedges, fronds reserved; 2 medium-size red onions, cut into 3/4-inch wedges; 4 thyme sprigs; 1/4 cup extra-virgin olive oil; 2 1/2 teaspoons kosher salt, divided; 1 teaspoon black pepper, divided; 1 (1 1/4-pound) sourdough or other rustic boule, torn into 1 1/2-inch pieces; 4 large eggs; 2 1/2 cups unsalted chicken stock or turkey stock

2 Reviews

Wedges of fennel and onion meet chunks of sweet Italian sausage in this textural, satisfying stuffing. A quick homemade sausage laced with red wine and fennel seeds is an optional upgrade for added flavor (see Notes).

By

Justin Chapple

Updated on November 1, 2018

Sausage and Fennel Stuffing — Photo: Johhny Miller

Active Time:

35 mins

Total Time:

2 hrs 50 mins

Yield:

10

Ingredients

2 tablespoons unsalted butter
1 pound sweet Italian sausage, casings removed and meat crumbled
2 small fennel bulbs, cut into 3/4-inch wedges, fronds reserved
2 medium-size red onions, cut into 3/4-inch wedges
4 thyme sprigs
1/4 cup extra-virgin olive oil
2 1/2 teaspoons kosher salt, divided
1 teaspoon black pepper, divided
1 (1 1/4-pound) sourdough or other rustic boule, torn into 1 1/2-inch pieces
4 large eggs
2 1/2 cups unsalted chicken stock or turkey stock

Directions

Preheat oven to 375°F. Grease a 13- x 9-inch baking dish with butter, and set aside. Place sausage, fennel, onions, and thyme in a single layer on a large rimmed baking sheet. Drizzle with oil, and sprinkle with 1 teaspoon salt and 3/4 teaspoon pepper. Bake in preheated oven until browned and softened, 20 to 25 minutes. Set aside.
Place bread in a single layer on a rimmed baking sheet, and bake at 375°F until very lightly toasted and dried out, 15 to 18 minutes. Let cool 5 minutes.
Whisk together eggs and chicken stock in a large bowl. Add bread, sausage mixture, remaining 1 1/2 teaspoons salt, and remaining 1/4 teaspoon pepper; stir well. Scrape into prepared baking dish. Cover tightly with aluminum foil; let stand at room temperature 45 minutes.
Bake, covered, at 375°F until heated through, about 40 minutes. Uncover and bake until lightly browned, about 30 more minutes. Let stand 10 minutes; garnish with fennel fronds, and serve.

Notes

DIY Italian Sausage: Combine 1 pound ground pork, 3 tablespoons red wine, 2 minced garlic cloves, 2 teaspoons fennel seeds, 2 teaspoons kosher salt, 2 teaspoons freshly ground black pepper, 1/4 teaspoon cayenne pepper, and 1/8 teaspoon ground allspice in a stand mixer fitted with the paddle attachment; beat until well blended. Cover with plastic wrap, and refrigerate 30 minutes before using.