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1
Preheat oven to 400u00b0F.
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2
Coat a shallow 3-qt. baking dish or 9x13-inch baking dish with cooking spray or olive oil.
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3
Cut baguettes into 1/2-inch cubes. Transfer bread cubes to a sheet pan.
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4
Bake on middle rack of oven until bread cubes are lightly toasted, about 12 minutes. Meanwhile, continue with recipe.
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5
When bread cubes are toasted, remove from oven and transfer to a large bowl. Set aside.
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6
Heat a 12-inch frying pan over medium-high heat. Add sausage and cook, breaking into smaller pieces with a wooden spoon, until browned, about 10 minutes. Meanwhile, peel carrots. Chop carrots, onions, celery, and fennel into 1/2-inch dice. Mince garlic. Transfer browned sausage to bowl with bread cubes.
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7
Heat oil in the frying pan over medium-high heat. Stir in carrots, onions, celery, fennel bulb, garlic, thyme, fennel seeds, salt, and pepper. Cook vegetables, stirring occasionally, until tender and starting to brown, 15 minutes. Transfer to bowl with bread cubes.
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8
Whisk together eggs, broth, salt, and pepper in a medium bowl. Pour mixture over bread cube mixture and toss well. Transfer mixture to prepared baking dish. Cover with foil.
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9
Bake on middle rack of oven for 30 minutes.
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10
Uncover and bake until top of stuffing is crisp and an instant-read thermometer inserted into center reaches 165u00b0F, about 20 minutes longer.
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11
Check to see that stuffing is done. Remove from oven or add time as needed.
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12
Let cool 10 minutes before serving. Season to taste with more salt and pepper if you like.
