Sourdough Bread, Fennel and Sweet Sausage Stuffing

Ingredients

  • Chopped fennel fronds (optional)
  • ¾ cup (about) canned low-salt chicken broth
  • ¾ cup dry white wine
  • 2 teaspoons dried rubbed sage
  • 2 teaspoons dried marjoram
  • 2 teaspoons dried thyme
  • 2 large red bell peppers, chopped
  • + 7 more ingredients
    • 1 ¼ pounds firm but ripe Bosc pears, peeled, cored, cut into ½-inch pieces
    • 1 tablespoon fennel seeds
    • 1 ¼ pounds onions, chopped
    • 2 ½ fennel bulbs, chopped
    • 5 to 6 tablespoons butter
    • 1 ¾ pounds sweet Italian sausages, casings removed
    • 1 1-pound loaf sourdough bread, cut into ½- to ¾-inch cubes (about 16 cups)

1. Preheat oven to 400°F. Spread bread on 2 large rimmed baking sheets. Bake until just golden, stirring occasionally, about 10 minutes. Transfer to very large bowl. 2. Cook Italian sausage in large pot over medium-high heat until browned, breaking up pieces with back of fork, about 12 minutes. ...

View full recipe at SpringPad

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