80 minutes
A savory and aromatic dressing made with pork sausage, fennel, and fresh herbs, perfect as a stuffing or a side dish.
Hearty White Sandwich Bread, cut into 1/2-inch cubes
0 lb
teaspoons
Bulk Pork Sausage
0 oz
tablespoons
Onion, chopped fine
each
Fennel Bulb, stalks discarded, bulb halved, cored, and chopped fine
each
teaspoons
teaspoons
Fresh Sage, minced
tablespoons
Fresh Thyme, minced
tablespoons
Fresh Marjoram, minced
tablespoons
cups
each
1. Dry the Bread
Adjust your oven rack to the lowest position and heat the oven to 250°F. Spread the bread cubes on a rimmed baking sheet and place it in the oven. Let the bread dry out for about 45 minutes, stirring the cubes occasionally.
2. Cook the Sausage
While the bread is drying, heat a teaspoon of vegetable oil in a 12-inch nonstick skillet over medium-high heat until it shimmers. Add the pork sausage to the skillet and cook, breaking it up with a wooden spoon, until it browns and is cooked through, which should take about 5 to 7 minutes. Use a slotted spoon to transfer the sausage to a paper towel-lined plate to drain any excess fat.
3. Cook the Vegetables
Melt the unsalted butter in the same skillet over medium-high heat. Add the finely chopped onion and fennel, along with the salt and pepper. Cook these vegetables until they soften and start to brown, which usually takes around 5 to 7 minutes. Stir in the minced sage, thyme, and marjoram, allowing them to cook for about a minute.
4. Combine Ingredients
In a large bowl, combine the dried bread cubes with the cooked vegetable mixture and the browned sausage. Pour in 1 cup of chicken broth, stirring to ensure everything is evenly moistened.
5. Prepare for Stuffing
If you are preparing this as a stuffing for turkey, whisk the eggs with the remaining 0.5 cup of chicken broth and add this mixture to the bowl, stirring well to combine.
Choose high-quality, fresh pork sausage with a good balance of fat for flavor and moisture. If possible, get sausage from a reputable butcher or specialty store. If you have the skills, consider making your own sausage for the freshest taste and control over the seasoning.
Ensure your dressing isn't too dry or too wet. The bread should be moistened but not soggy. If it's too dry, the dressing will be crumbly; too wet, and it will be mushy. You can always add a bit more stock if needed.
Use fresh herbs rather than dried for a brighter, more vibrant flavor. Gently bruise the leaves before chopping to release their essential oils. This will infuse your dressing with a more potent herbaceous aroma.
When sautéing fennel, do so over medium heat to caramelize it gently. This slow cooking brings out the fennel's natural sweetness and complements the savory elements of the sausage.
Build layers of flavor by seasoning at different stages. Season the sausage as it cooks, add a touch more to the vegetables as they soften, and adjust the final seasoning of the dressing before baking.
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