Roasted Fennel & Italian Sausage Stuffing

Original cookbook page 41

A flavorful stuffing featuring roasted fennel, Italian sausage, and herbs. Perfect for holiday meals or as a side dish.

Ingredients

• 2 cups diced crustless white sourdough bread
• 2 medium fennel bulbs, cored and sliced
• 1 tablespoon extra-virgin olive oil, divided
• 1 teaspoon kosher salt, divided
• 1 teaspoon freshly ground black pepper, divided
• 1/2 pound pork breakfast sausage, trimmed and casings removed
• 1 cup chopped yellow onion
• 2/3 cup chopped celery
• 1 teaspoon minced fresh sage
• 1 teaspoon minced fresh thyme
• 3/4 teaspoon minced fresh rosemary
• 1 cup chopped green onions
• 1/2 cup chopped celery leaves
• 3/4 cup unsalted chicken broth
• 1/4 cup chopped fresh parsley

Instructions

1. Preheat oven to 350°F. Line a 15×10-inch rimmed baking sheet with parchment paper.
2. Arrange bread on prepared baking sheet. Bake at 350°F for 10 minutes, stirring once, until dry but not brown.
3. Increase oven temperature to 425°F. Toss sliced fennel with 2 teaspoons oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper on a large rimmed baking sheet. Spread evenly, and bake at 425°F for 20-25 minutes, stirring once, until tender and golden.
4. Meanwhile, pulse pork and bacon (or sausage) in a food processor until coarsely chopped. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the sausage mixture; cook, stirring frequently, until the vegetables are tender, about 10 minutes.
5. Transfer the mixture to a large bowl and bring to a simmer, scraping up any browned bits. Pour over the sausage mixture; add the toasted bread. Add the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper and 2 teaspoons sage.
6. Transfer the stuffing to a buttered 13×9-inch baking dish. Cover with foil, and bake at 350°F for 20 minutes more. Uncover, and bake 15 to 20 minutes more.
7. Sprinkle with parsley, and serve immediately.