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1
Preheat oven to 400F.
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2
Spread bread on 2 large rimmed baking sheets.
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3
Bake until just golden, stirring occasionally, about 10 minutes.
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4
Transfer to very large bowl.
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5
Cook Italian sausage in large pot over medium-high heat until browned, breaking up pieces with back of fork, about 12 minutes.
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6
Using slotted spoon, transfer to small bowl.
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7
Melt 4 tablespoons butter in same large pot over medium-high heat.
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8
Add chopped fennel, onions and fennel seeds.
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9
Saute until fennel and onions are tender and golden brown, about 15 minutes.
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10
Reduce heat to medium.
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11
Add pears, bell peppers and herbs.
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12
Saute until pears and peppers are just tender, about 10 minutes.
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13
Add wine and boil until most liquid evaporates, stirring occasionally, about 4 minutes.
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14
(Toasted bread cubes, sausage and fennel mixture can be prepared 1 day ahead.
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15
Cover separately.
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16
Store bread at room temperature; refrigerate sausage and fennel mixture.)
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17
Add sausage and fennel mixture to bread cubes.
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18
Season stuffing to taste with salt and pepper.
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19
Loosely fill main turkey cavity with stuffing.
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20
Add enough broth to remaining stuffing to moisten lightly (about 1/4 to 1/2 cup, depending on amount of remaining stuffing).
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21
Generously butter glass or ceramic baking dish.
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22
Spoon remaining stuffing into dish and dot remaining stuffing with 1 tablespoon butter before baking in dish.
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23
Cover with buttered foil, buttered side down.
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24
Bake stuffing in dish alongside turkey until heated through, about 30 minutes.
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25
Uncover stuffing.
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26
Bake until top is just crisp and golden, about 15 minutes.
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27
Preheat oven to 350F.
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28
Generously butter 13x9x2-inch square glass or ceramic baking dish.
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29
Add enough broth to stuffing to moisten (about 3/4 cup to 1 1/2 cups.)
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30
Transfer stuffing to prepared dish and dot stuffing with 2 tablespoons butter before baking.
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31
Cover with buttered foil, buttered side down; bake until heated through, about 30 minutes.
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32
Uncover and bake until top is crisp and golden, about 20 minutes longer.
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33
Top with fennel fronds, if desired, and serve.
