Prep 0 mins
Cook 30 mins
Recipe from the New York Times. I cut it in half and it's just enough for a 14-18lb bird.
- 1 (10 ounce) package breakfast sausage
- 1⁄2 cup fennel, 1/2-inch dice
- 1⁄4 cup carrot, 1/4-inch dice
- 1⁄4 cup celery, 1/4-inch dice
- 1⁄4 cup leek, white part only, washed and finely chopped
- 1 cup onion, 1/2-inch diced
- 1 garlic clove, minced
- salt & freshly ground black pepper
- 1 tablespoon fennel seed
- 3 large eggs, lightly beaten
- 1 -2 cup chicken broth
- 1 lb crusty French bread, cubed and dried overnight
- 1⁄2 cup golden raisin, soaked in hot water and drained
- 2 teaspoons chopped thyme
- 2 teaspoons chopped sage
- Place sausage in a large skillet over medium heat and cook until browned, turning frequently, 10 minutes. Remove pan from heat and transfer sausage to paper-towel-lined plate. Reserve fat in pan. Cool sausage, then chop. Return pan to stove. Add fennel, carrot, celery, leek, onion and garlic, sprinkle with salt and pepper. Sauté over medium heat, stirring frequently, until vegetables are lightly caramelized, about 10 minutes.
- Heat oven to 350 degrees. Place fennel seeds in a small skillet and toast over medium heat, tossing frequently, until fragrant and lightly colored, about 10 minutes. Remove from heat and set aside.
- In a large mixing bowl, whisk eggs and 2 cups chicken broth together. Add bread and stir until coated evenly. Add sausage, sautéed vegetables, raisins, thyme, sage and fennel seeds. If bread cubes seem dry, add additional chicken broth. Add salt and pepper to taste. Turn into a 3-quart gratin dish and cover with foil. Bake 30 minutes. Remove foil and bake until stuffing is brown, about 10 minutes more.