Spinach, Fennel, and Sausage Stuffing with Toasted Brioche
A rich and flavorful stuffing that combines toasted brioche bread with hot Italian sausage, fresh fennel, and spinach. This savory dish features a perfect blend of textures and aromatics, enhanced with fennel seeds and fresh herbs.
Ingredients
- •1 loaf brioche or challah
- •1 tablespoon extra-virgin olive oil
- •1 pound hot Italian sausage
- •4 tablespoons unsalted butter
- •1 whole yellow onion
- •1 medium fennel bulb
- •4 large eggs
- •2½ cups low-salt chicken broth
- •2 pounds frozen spinach
- •2 teaspoons kosher salt
- •1½ teaspoons freshly ground black pepper
- •1½ teaspoons fennel seeds
Cooking Instructions
- 1.
Preheat oven to 350°F. Scatter bread on a rimmed baking sheet. Toast until golden brown, tossing once, about 15 minutes. Let cool completely. DO AHEAD: Bread can be toasted 1 day ahead. Store airtight at room temperature.
15 min
- 2.
Heat oil in a large skillet over medium heat. Add sausage and cook, breaking up into small pieces with the back of a spoon, until browned and cooked through, 8-10 minutes. Drain on a paper towel-lined plate; let cool. Melt 2 tablespoons butter in the same skillet over medium-low heat. Add onion and fennel and cook, stirring occasionally, until soft, 10-12 minutes.DO AHEAD: Can be made 1 day ahead. Let cool; cover and chill.
22 min
- 3.
Preheat oven to 350°F. Butter a 3-quart shallow baking dish. Whisk eggs to blend in a large bowl; whisk in broth. Stir in sausage, the onion-fennel mixture, spinach, salt, pepper, and fennel seeds. Add bread; toss until evenly distributed and bread has absorbed the liquid. Transfer to prepared dish; dot with remaining 2 tablespoons butter.
10 min
- 4.
Bake until stuffing is hot and the top is golden brown, about 40 minutes.
40 min