Lunch: Sausage-Fennel Stuffing

Savory sausage and slightly sweet, anise-scented fennel make a perfect pair in this delectable stuffing.

Ingredients

12 c. cubed fruit-nut bread
2 tbsp. vegetable oil
12 oz. sweet Italian sausage
2 bulb fennel
2 medium onions
4 clove garlic
2 c. turkey or chicken broth
1/2 c. fresh flat-leaf parsley leaves

Instructions

Preheat oven to 375 degrees F. Lightly grease 3-quart baking dish. Arrange bread on 2 large rimmed baking sheets in single layer. Toast 15 minute or until dry and crunchy.
Meanwhile, in 6- to 7-quart saucepot, heat oil on medium. Add sausage; cook 5 to 6 minutes or until browned, breaking up with back of wooden spoon. With slotted spoon, transfer to medium bowl. To same pot, add fennel, onion, garlic, and 1/4 teaspoon salt. Cook 6 to 8 minutes or until vegetables soften, stirring occasionally. Remove from heat. Add sausage to pot along with toasted bread, broth, and parsley. Toss until well combined. Transfer mixture to prepared baking dish.
Cover baking dish with foil and bake 20 minutes. Remove foil and bake 10 minutes or until top is crunchy.

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