I have been making this sausage and fennel stuffing for 20 years or so.This recipe is for an 8 x 8 baking dish. I make more and stuff our turkey too!
Servings 8servings
Course holiday stuffing, Side Dish
Cuisine American
Ingredients
8ouncesof sourdough bread cut into one inch cubes
12ouncesof bulk italian sausage
3pears peeled and diced
1fennel bulb dicedabout two cups
½large onion diced
1tablespoonof butter or olive oil
1tablespoonsof dried thyme
1tablespoonsof dried sage
1tablespoonsof dried marjoram
1 ½cupsof turkey or chicken broth
½teaspooneach of sea salt and freshly ground pepper to taste
Method
Place cubed sourdough bread on a baking sheet and toast for about 10 minutes at 375 degrees F. Place toasted cubes in a large bowl when done.
In a large skillet, heat oil or butter and brown sausage. After browned, place in a separate bowl and set aside.
In the same pan that the sausage was browned, add diced onion, diced fennel, 1/2 teaspoon of sea salt, and 1/2 teaspoon of pepper. Cook on medium heat until golden brown.
When golden brown, add browned sausage, diced pears, thyme, marjoram, and sage and cook until fragrant (about 5 minutes) then add stock and cook for an additional 10 minutes.
After 10 minutes place in a large bowl containing toasted bread cubes and stir gently.
Cover bowl with foil or tight lid and let set for about 10 minutes allowing the fennel mixture to soak into bread cubes.
Gently stir again after 10 minutes and place in a buttered 8x8 pan.