Fennel & Herb Stuffing

1. 1

   For the stuffing, toast the bread cubes in a shallow baking dish at 400 degrees for 7 to 8 minutes or until light brown.

2. 2

   Heat the 2 tablespoons olive oil in a heavy skillet over medium heat.

3. 3

   Add the sausage and cook until brown and crumbly, stirring frequently.

4. 4

   Add the fennel, onion, and fennel seeds.

5. 5

   Cook for 10 minutes or until fennel and onion are tender, stirring frequently.

6. 6

   Add the bell peppers, thyme, marjoram and sage.

7. 7

   Cook for 4 to 5 minutes or until the bell peppers are tender, stirring frequently.

8. 8

   Stir in the wine.

9. 9

   Cook until reduced by three-fourths.

10. 10

    Add with stock and 1/4 cup olive oil to the bread crumbs in a large bowl and mix well.

11. 11

    Season with salt and pepper.

12. 12

    Spoon evenly into a buttered 7 1/2 x 11-inch baking pan.

13. 13

    Bake, covered, at 350 degrees for 20 minutes.

14. 14

    Bake, uncovered, for an additional 20 minutes or until golden brown.

* Per serving · 4 servings · Values may vary.