Spinach, Fennel, and Sausage Stuffing with Toasted Brioche

Ingredients for Spinach, Fennel, and Sausage Stuffing with Toasted Brioche

• 1 loaf brioche or challah (about 350g ), cut into 1" cubes

• 1 tablespoon extra-virgin olive oil

• 450g hot Italian sausage, casing removed

• 4 tablespoons unsalted butter, divided, plus more for dish

• 1 yellow onion, chopped (about 230g )

• 1 medium fennel bulb, cored and coarsely chopped (about 450g )

• 4 large eggs, beaten

• 2 1/2 cups low-salt chicken broth

• 900g frozen spinach, thawed, well squeezed, coarsely chopped

• 2 teaspoons kosher salt

• 1 1/2 teaspoons freshly ground black pepper

• 1 1/2 teaspoons fennel seeds

Preheat oven to 177°C. 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.

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.

Preheat oven to 177°C. 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.

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

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.