3 challah sausage stuffing Recipes

brioche or challah (about 12 oz), cut into 1 cubes, extra-virgin olive oil, hot italian sausage, casing removed, unsalted butter, divided, plus more for dish, yellow onion, chopped (about 1 1/2 cups), fennel bulb, cored and coarsely chopped (about 3 cups), eggs, beaten, low-salt chicken broth, frozen spinach, thawed, well squeezed, coarsely chopped, kosher salt, freshly ground black pepper, fennel seeds

pecans, challah loaf (or other egg bread), cut into 1-inch cubes (about 12 cups), olive oil, bulk sausage meat (usually sold in a tube), unsalted butter, cut into tbsp pieces, onions, chopped, celery ribs, chopped, garlic cloves, minced, allspice, salt, freshly ground black pepper, dried tart (morello) cherries (4 oz; see cooks note:s), eggs, turkey stock or reduced-sodium chicken broth, heavy cream, coarsely chopped flat-leaf parsley