-
1
Heat the oven to 375 degrees F and arrange a rack in the middle.
-
2
Coat a 13-by-9-inch baking dish with butter and set it aside.
-
3
Place the bread and pine nuts in a large bowl and set aside.
-
4
Melt the measured butter in a large frying pan over medium-high heat until foaming.
-
5
Add the sausage and cook, breaking it up into smaller pieces with a wooden spoon and stirring occasionally, until the meat is cooked through and starting to brown, about 6 to 8 minutes.
-
6
Using a slotted spoon, transfer it to the bowl with the bread and nuts.
-
7
Reduce the heat to medium and add the fennel, onion, garlic, oregano, salt, and pepper to the pan.
-
8
Cook, stirring occasionally, until the vegetables have softened, about 7 minutes.
-
9
Increase the heat to medium high, add the wine, and cook, scraping up any browned bits from the bottom of the pan and stirring occasionally, until the wine is reduced by half, about 2 minutes.
-
10
Transfer the onion-fennel mixture to the bowl, add the broth, eggs, and cheese, and stir until well combined and evenly moistened.
-
11
Transfer the stuffing to the prepared dish and spread it into an even layer.
-
12
Bake until the top is golden brown, about 45 to 50 minutes.
-
13
Transfer to a wire rack and let cool for at least 5 minutes before serving.
