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nonstick cooking spray total sweet italian sausage bulk carrots onions celery stalks garlic extra-virgin olive oil thyme fennel seeds lightly crushed salt black pepper eggs chicken broth salt black pepper
Viewed: 43 - Published at: 6 years agoIngredients
- nonstick cooking spray or olive oil
- 2 baguettes 1 lb. total, 5 cups per baguette
- 1 pound sweet italian sausage bulk
- 2 carrots medium
- 3 onions medium, 1 onion is about 1 cup chopped
- 3 celery stalks
- 1 fennel bulb large, trimmed
- 6 garlic cloves
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh thyme leaves
- 1 teaspoon fennel seeds lightly crushed
- 1/2 teaspoon salt for vegetables
- 1/4 teaspoon black pepper for vegetables
- 2 large eggs
- 2 cups chicken broth
- 3/4 teaspoon salt for bread cube mixture
- 1/2 teaspoon black pepper for bread cube mixture
Method
- Preheat oven to 400°F.
- Coat a shallow 3-qt. baking dish or 9x13-inch baking dish with cooking spray or olive oil.
- Cut baguettes into 1/2-inch cubes. Transfer bread cubes to a sheet pan.
- Bake on middle rack of oven until bread cubes are lightly toasted, about 12 minutes. Meanwhile, continue with recipe.
- When bread cubes are toasted, remove from oven and transfer to a large bowl. Set aside.
- Heat a 12-inch frying pan over medium-high heat. Add sausage and cook, breaking into smaller pieces with a wooden spoon, until browned, about 10 minutes. Meanwhile, peel carrots. Chop carrots, onions, celery, and fennel into 1/2-inch dice. Mince garlic. Transfer browned sausage to bowl with bread cubes.
- Heat oil in the frying pan over medium-high heat. Stir in carrots, onions, celery, fennel bulb, garlic, thyme, fennel seeds, salt, and pepper. Cook vegetables, stirring occasionally, until tender and starting to brown, 15 minutes. Transfer to bowl with bread cubes.
- Whisk together eggs, broth, salt, and pepper in a medium bowl. Pour mixture over bread cube mixture and toss well. Transfer mixture to prepared baking dish. Cover with foil.
- Bake on middle rack of oven for 30 minutes.
- Uncover and bake until top of stuffing is crisp and an instant-read thermometer inserted into center reaches 165°F, about 20 minutes longer.
- Check to see that stuffing is done. Remove from oven or add time as needed.
- Let cool 10 minutes before serving. Season to taste with more salt and pepper if you like.
