Sourdough Bread, Fennel and Sweet Sausage Stuffing Recipe | Epicurious

Ingredients

• 1 1-pound loaf sourdough bread, cut into 1/2- to 3/4-inch cubes (about 16 cups)
• 1 3/4 pounds sweet Italian sausages, casings removed
• 5 to 6 tablespoons butter
• 2 1/2 fennel bulbs, chopped
• 1 1/4 pounds onions, chopped
• 1 tablespoon fennel seeds
• 1 1/4 pounds firm but ripe Bosc pears, peeled, cored, cut into 1/2-inch pieces
• 2 large red bell peppers, chopped
• 2 teaspoons dried thyme
• 2 teaspoons dried marjoram
• 2 teaspoons dried rubbed sage
• 3/4 cup dry white wine
• 3/4 cup (about) canned low-salt chicken broth
• Chopped fennel fronds (optional)