Ingredients Jump to Instructions ↓

  1. 18 cups 1/2-inch cubes sourdough bread (about 2 1/2 pounds)

  2. 1 tablespoon olive oil

  3. 2 pounds fresh chicken-apple sausage, casing removed

  4. 1/4 cup (1/2 stick) butter

  5. 3 cups chopped onions

  6. 3 cups chopped fresh fennel bulbs

  7. 1 cup chopped celery

  8. 2 teaspoons chopped fresh sage

  9. 2 teaspoons chopped fresh thyme

  10. 2 teaspoons fennel seeds

  11. 1 teaspoon salt

  12. 1/2 teaspoon ground black pepper

  13. 1 cup (or more) low-salt chicken broth

  14. 2 large eggs

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°F. Divide bread cubes between 2 large rimmed baking sheets. Bake until bread is dry but not hard, stirring once, about 20 minutes. Butter 15x10x2-inch baking dish. Heat oil in heavy large pot over medium-high heat. Add sausage; cook until browned, breaking up lumps, about 5 minutes. Add butter to pot; stir until melted. Add onions and next 7 ingredients. Cook until vegetables are tender and sausage is cooked, stirring often, about 7 minutes. Add bread; toss.

  2. Whisk 1 cup broth and eggs in medium bowl to blend. Drizzle over bread mixture; toss to blend well. Add more broth if mixture is dry. Transfer stuffing to baking dish. Cover stuffing with buttered sheet of foil. Bake 40 minutes. Uncover and bake until browned and crisp on top, about 20 minutes longer.


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