Chicken-Apple Sausage And Fresh Fennel Stuffing

Recipe Ingredients

18 cups	4266ml	Cubed (1/2") sourdough bread - - (abt 2 1/2 lbs)
1 tablespoon	15ml	Olive oil
2 lbs	908g / 32oz	Fresh chicken-apple sausage - casing removed
1/4 cup	49g / 1.7oz	Butter - (1/2 stick)
3 cups	187g / 6.6oz	Chopped onions
3 cups	438g / 15oz	Chopped fresh fennel bulbs
1 cup	110g / 3.9oz	Chopped celery
2 teaspoons	10ml	Chopped fresh sage
2 teaspoons	10ml	Chopped fresh thyme
2 teaspoons	10ml	Fennel seeds
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1 cup	237ml	Low-salt chicken broth - or more if needed
2 cups	396g / 13oz	Eggs (large)

Recipe Instructions

Preheat oven to 350 degrees. Divide bread cubes between 2 large rimmed baking sheets. Bake until bread is dry but not hard, stirring once, about 20 minutes. Butter 15- by 10- by 2-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.

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.

This recipe yields 16 servings.

Source:
Bon Appetit, November 2004

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