Herby Sausage & Fennel Stuffing
classic thanksgiving stuffing with italian sausage, caramelized onions & fennel, plenty of herbs, and a buttery pistachio & dried apricot topping
servings: 8-10
Ingredients
Scale
- 1 ¼ lbs italian bread, cut or torn into ¾” pieces
- 2 tbsp olive oil
- 1 lb bulk mild italian sausage
- kosher salt
- 3 cups chicken (or turkey) stock
- 8 tbsp (¼ lb) butter
- 1 large onion, thinly sliced
- 1 large fennel bulb, thinly sliced
- 1 large leek, thinly sliced
- 2 tbsp chopped fresh sage
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh rosemary
- freshly cracked black pepper
- 2 eggs
- ½ cup chopped dried turkish apricots
- ¼ cup chopped pistachios
Instructions
- Preheat the oven to 350°F. Spread the bread into an even layer on a half sheet pan. Toast in the oven for 20 minutes.
- Meanwhile, heat a 12” skillet over medium-high heat. Add the olive oil. Once hot, add the sausage. Use a wooden spoon to break it into small pieces. Cook for about 5 minutes until browned on all sides, stirring often. Season with a pinch of salt.
- Transfer the toasted bread to a large mixing bowl. Pour in 2 cups of the stock and the sausage (plus all of the olive oil and drippings from the skillet). Stir well to coat and let sit.
- Wipe out the skillet and return it to medium heat. Add 4 tablespoons of the butter. Add the onion, fennel, and leeks. Cook for about 12 minutes until caramelized and tender, stirring often. Turn off the heat and melt in 2 more tablespoons of butter, the sage, parsley, and rosemary. Season with salt and pepper to taste.
- Add the vegetables to the bread bowl. Whisk the eggs with the remaining 1 cup of stock and pour it into the bowl. Mix well to combine all of the ingredients. Pour the stuffing into a buttered 9×13” baking dish. Bake for 25 minutes.
- Wipe out the skillet and return it to medium heat again. Add the remaining 2 tablespoons of butter and let it melt. Turn off the heat and stir in the apricots and pistachios. Spoon the mixture over the stuffing.
- Continue to bake for another 20 minutes, or until golden and cooked through.