SAUSAGE AND FENNEL STUFFING FOR OLD-FASHIONED STUFFED TURKEY

SAUSAGE AND FENNEL STUFFING FOR OLD-FASHIONED STUFFED TURKEY image

Yield cups

Number Of Ingredients 12

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1 1/2 pounds white sandwich bread , cut into 1/2-inch cubes (about 12 cups)
1 teaspoon vegetable oil
1/2 pound bulk pork sausage
4 tablespoons unsalted butter , plus extra for baking dish
1 medium onion , chopped fine (about 1 cup)
1 fennel bulb , halved, cored, and chopped fine (about 1 cup)
Kosher salt and ground black pepper
1 tablespoon minced fresh thyme leaves
1 tablespoon minced fresh marjoram leaves
2 tablespoons minced fresh sage leaves
1 1/2 cups low-sodium chicken broth
3 large eggs

Steps:

1. Adjust oven rack to lowest position and heat oven to 250 degrees. Spread bread cubes in single layer on baking sheet; bake until edges have dried but center is slightly moist (cubes should yield to pressure), about 45 minutes, stirring several times during baking. Transfer dried bread to large bowl and increase oven temperature to 325 degrees. 2. While bread dries, heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add sausage and cook, stirring to break sausage into ½-inch pieces, until browned, 5 to 7 minutes. Transfer sausage to paper towel-lined plate. Return skillet to heat and add 4 tablespoons butter to fat in skillet. When foaming subsides, add onion, fennel, 4 teaspoons kosher salt, and 1 teaspoon pepper; cook, stirring occasionally, until vegetables begin to soften and brown slightly, 7 to 10 minutes. Stir in thyme, marjoram, and sage; cook until fragrant, about 1 minute. Add vegetable mixture to bowl with dried bread; add 1 cup broth and toss gently until evenly moistened (you should have about 12 cups stuffing). 3. Use stuffing as directed in Old-Fashioned Stuffed Turkey recipe, adding eggs and remaining 1/2 cup broth in step 7.