Spinach, Fennel, and Sausage Stuffing with Toasted Brioche
- 1 loaf brioche or challah (about 12 oz.), 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 coarsly chopped (about 3 cups)
- 4 large eggs, beaten
- 2 1/2 cups low-salt chicken broth
- 2 pounds frozen spinach, thawed, well squeezed, coarsly chopped
- 2 teaspoons kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 1 1/2 teaspoons fennel seeds
- Produce
- Fennel bulb, medium (1)
- Spinach, frozen (2 pounds)
- Yellow onion, chopped (about 1 1/2 cups) (1)
- Meat
- Italian sausage, hot (1 pound)
- Canned Goods
- Chicken broth, low-salt (2 1/2 cups)
- Cooking & Baking
- Black pepper, freshly ground (1 1/2 teaspoons)
- Fennel seeds (1 1/2 teaspoons)
- Kosher salt (2 teaspoons)
- Olive oil, extra-virgin (1 tablespoon)
- Bread & Baked Goods
- Loaf brioche or challah (about 12 oz.) (1)
- Dairy
- Butter, unsalted (4 tablespoons)
- Refrigerated
- Eggs, large (4)
Preparation
Read recipe preparation on bonappetit.com
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Recipe Stats
Published October 25, 2011 (1 year ago).
15 people saved this recipe.
