Sourdough Bread, Fennel and Sweet Sausage Stuffing Recipe
Jeanne Thiel Kelley, _Bon Appétit_ contributing editor, says, "My dad makes a great stuffing that has sweet Italian sausage in it. I used to love going with him to get the sausage from Pumas Italian...
Keywords
- stuffing
- american
- sausage
- onion
- fennel
- pear
- bell pepper
- side
- nut free
- oven bake
- thanksgiving
- bon appétit
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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)
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