Sourdough Bread, Fennel and Sweet Sausage Stuffing Recipe

Name: Sourdough Bread, Fennel and Sweet Sausage Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1-pound loaf sourdough bread, cut into 1/2- to 3/4-inch cubes (about 16 cups); 1 3/4 pounds sweet Italian sausages, casings removed; 5 to 6 tablespoons butter; 2 1/2 fennel bulbs, chopped; 1 1/4 pounds onions, chopped; 1 tablespoon fennel seeds; 1 1/4 pounds firm but ripe Bosc pears, peeled, cored, cut into 1/2-inch pieces; 2 large red bell peppers, chopped; 2 teaspoons dried thyme; 2 teaspoons dried marjoram; 2 teaspoons dried rubbed sage; 3/4 cup dry white wine; 3/4 cup (about) canned low-salt chicken broth; Chopped fennel fronds (optional)

Servings: persons

1 1-pound loaf sourdough bread, cut into 1/2- to 3/4-inch cubes (about 16 cups)
1 3/4 pounds sweet Italian sausages, casings removed
5 to 6 tablespoons butter
2 1/2 fennel bulbs, chopped
1 1/4 pounds onions, chopped
1 tablespoon fennel seeds
1 1/4 pounds firm but ripe Bosc pears, peeled, cored, cut into 1/2-inch pieces
2 large red bell peppers, chopped
2 teaspoons dried thyme
2 teaspoons dried marjoram
2 teaspoons dried rubbed sage
3/4 cup dry white wine
3/4 cup (about) canned low-salt chicken broth
Chopped fennel fronds (optional)

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

1045

kcal

Calories

103

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1-pound loaf sourdough bread, cut into 1/2- to 3/4-inch cubes (about 16 cups), 1 3/4 pounds sweet Italian sausages, casings removed, 5 to 6 tablespoons butter, 2 1/2 fennel bulbs, chopped, and more.

Yes, Sourdough Bread, Fennel and Sweet Sausage Stuffing falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sourdough Bread, Fennel and Sweet Sausage Stuffing

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