## Sausage Fennel Stuffing

### INGREDIENTS

- 2 tablespoons unsalted butter
- 1 pound sweet Italian sausage, casings removed and meat
- crumbled
- 2 small fennel bulbs, cut into 3/4-inch wedges, fronds
- reserved
- 2 medium-size red onions, cut into 3/4-inch wedges
- 4 thyme sprigs
- 1/4 cup extra-virgin olive oil
- 2 1/2 teaspoons kosher salt, divided
- 1 teaspoon black pepper, divided
- 1 (1 1/4-pound) sourdough or other rustic boule, torn into 1
- 1/2-inch pieces
- 4 large eggs
- 2 1/2 cups unsalted chicken stock or turkey stock

### PREPARATION


Step 1:
Preheat oven to 375°F. Grease a 13- x 9-inch baking dish with butter, and set aside. Place sausage, fennel, onions, and thyme in a single layer on a large rimmed baking sheet. Drizzle with oil, and sprinkle with 1 teaspoon salt and 3/4 teaspoon pepper. Bake in preheated oven until browned and softened, 20 to 25 minutes. Set aside.

Step 2:
Place bread in a single layer on a rimmed baking sheet, and bake at 375°F until very lightly toasted and dried out, 15 to 18 minutes. Let cool 5 minutes.

Step 3:
Whisk together eggs and chicken stock in a large bowl. Add bread, sausage mixture, remaining 1 1/2 teaspoons salt, and remaining 1/4 teaspoon pepper; stir well.  Scrape into prepared baking dish. Cover tightly with aluminum foil; let stand at room temperature 45 minutes.

Step 4:
Bake, covered, at 375°F until heated through, about 40 minutes. Uncover and bake until lightly browned, about 30 more minutes. Let stand 10 minutes; garnish with fennel fronds, and serve.
