Spinach, Fennel, and Sausage Stuffing with Toasted Brioche

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. 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. 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. 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. 4.

   Bake until stuffing is hot and the top is golden brown, about 40 minutes.

   40 min