SPINACH, FENNEL, AND SAUSAGE STUFFING WITH TOASTED BRIOCHE

Spinach, Fennel, and Sausage Stuffing with Toasted Brioche image

Provided by Susan Spungen

Yield Makes 8 to 10 servings

Number Of Ingredients 12

1 loaf brioche or challah (about 12 ounces), cut into 1" cubes
1 tablespoon extra-virgin olive oil
1 pound hot Italian sausage, casing removed
4 tablespoons unsalted butter, divided, plus more for dish
1 yellow onion, chopped (about 1 1/2 cups)
1 medium fennel bulb, cored and coarsely chopped (about 3 cups)
4 large eggs, beaten
2 1/2 cups low-salt chicken broth
2 pounds frozen spinach, thawed, well squeezed, coarsely chopped
2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons fennel seeds

Steps:

Preheat oven to 350°F. Scatter bread on a rimmed baking sheet. Toast until golden brown, tossing once, about 15 minutes. Let cool completely. DO AHEAD: Bread can be toasted 1 day ahead. Store airtight at room temperature.
Heat oil in a large skillet over medium heat. Add sausage and cook, breaking up into small pieces with the back of a spoon, until browned and cooked through, 8-10 minutes. Drain on a paper towel-lined plate; let cool. Melt 2 tablespoons butter in the same skillet over medium-low heat. Add onion and fennel and cook, stirring occasionally, until soft, 10-12 minutes.DO AHEAD: Can be made 1 day ahead. Let cool; cover and chill.
Preheat oven to 350°F. Butter a 3-quart shallow baking dish. Whisk eggs to blend in a large bowl; whisk in broth. Stir in sausage, the onion-fennel mixture, spinach, salt, pepper, and fennel seeds. Add bread; toss until evenly distributed and bread has absorbed the liquid. Transfer to prepared dish; dot with remaining 2 tablespoons butter.
Bake until stuffing is hot and the top is golden brown, about 40 minutes.