Spinach, Fennel, and Sausage Stuffing with Toasted Brioche |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
The addition of airy brioche gives this aromatic spiced stuffing a less dense texture than most holiday casseroles. Ingredients:
1 loaf brioche or challah (about 12 ounces), cut into 1 cubes |
1 tablespoon extra-virgin olive oil |
1 pound hot italian sausage, casing removed |
4 tablespoons unsalted butter, divided, plus more for dish |
1 yellow onion, chopped (about 1 1/2 cups) |
1 medium fennel bulb, cored and coarsely chopped (about 3 cups) |
4 large eggs, beaten |
2 1/2 cups low-salt chicken broth |
2 pounds 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 |
Directions:
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.
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 towellined 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, 1012 minutes.DO AHEAD: Can be made 1 day ahead. Let cool; cover and chill.
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.
4. Bake until stuffing is hot and the top is golden brown, about 40 minutes.
|
|