Herby Italian Sausage + Fennel Stuffing

Herby Italian Sausage + Fennel Stuffing

Stuffing is always the first thing I reach for at the Thanksgiving table and I'm sharing my favorite way to make it! This easy recipe with Italian sausage, fresh herbs and buttery fennel is full of flavor and the perfect addition to your Turkey day spread.

Ingredients:

• 1 lb day-old sourdough loaf, cut into 1” cubes

• 5 tablespoons of unsalted butter 

• 1 cup yellow onion, small diced

• 1 cup (4 stalks of celery), small diced

• 1 cup fennel, stems removed and small diced

• Kosher salt

• Ground black pepper

• 1 teaspoon fresh thyme

• 1 teaspoon fresh rosemary

• 1 teaspoon fresh sage

• ¾ lb Italian sausage (I use mild)

• 1 ½ - 2 cups chicken or vegetable broth  

• Flaky sea salt for garnish

Method:

1. Preheat the oven to 350F and line a sheet tray with parchment paper. Add the sourdough cubes and cook for 8 minutes to further dry out the sourdough cubes. Add the bread cubes to a large mixing bowl and set aside.

2. Heat the butter in a large skillet on medium heat until melted. Add the onion, celery, fennel, thyme, rosemary, sage, 1 teaspoon of salt and ½ teaspoon of pepper and cook for 10 minutes, stirring occasionally until just softened. Add to the bread cubes.

3. To the same skillet, add the Italian sausage and ½ teaspoon of salt and sauté for 5-6 minutes on medium-high heat until no longer pink. Transfer to the mixing bowl with the bread cube mixture.

4. Add the broth to the bowl and toss making sure all of the bread cubes are well coated. The bread crumbs should feel wet. Add up to a 1/2 cup more if you feel they are still a bit dry. Transfer the stuffing to a 9x13 casserole dish and press down tightly into the dish. Bake uncovered on the middle rack for 30 minutes. Garnish with flaky sea salt and serve immediately.

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Herby Italian Sausage + Fennel Stuffing

Yield: 8

Author: Elise Smith

Stuffing is always the first thing I reach for at the Thanksgiving table and I'm sharing my favorite way to make it! This easy recipe with Italian sausage, fresh herbs and buttery fennel is full of flavor and the perfect addition to your Turkey day spread.

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Ingredients

• 1 lb day-old sourdough loaf, cut into 1” cubes
• 5 tablespoons of unsalted butter
• 1 cup yellow onion, small diced
• 1 cup (4 stalks of celery), small diced
• 1 cup fennel, stems removed and small diced
• Kosher salt
• Ground black pepper
• 1 teaspoon fresh thyme
• 1 teaspoon fresh rosemary
• 1 teaspoon fresh sage
• ¾ lb Italian sausage (I use mild)
• 1 ½ - 2 cups chicken or vegetable broth
• Flaky sea salt for garnish

Instructions

1. Preheat the oven to 350F and line a sheet tray with parchment paper. Add the sourdough cubes and cook for 8 minutes to further dry out the sourdough cubes. Add the bread cubes to a large mixing bowl and set aside.
2. Heat the butter in a large skillet on medium heat until melted. Add the onion, celery, fennel, thyme, rosemary, sage, 1 teaspoon of salt and ½ teaspoon of pepper and cook for 10 minutes, stirring occasionally until just softened. Add to the bread cubes.
3. To the same skillet, add the Italian sausage and ½ teaspoon of salt and sauté for 5-6 minutes on medium-high heat until no longer pink. Transfer to the mixing bowl with the bread cube mixture.
4. Add the broth to the bowl and toss making sure all of the bread cubes are well coated. The bread crumbs should feel wet. Add up to a 1/2 cup more if you feel they are still a bit dry. Transfer the stuffing to a 9x13 casserole dish and press down tightly into the dish. Bake uncovered on the middle rack for 30 minutes. Garnish with flaky sea salt and serve immediately.