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Spinach, Fennel, and Sausage Stuffing with Toasted Brioche


Spinach, Fennel, and Sausage Stuffing with Toasted Brioche Recipe

Ingredients:
  • 1 loaf brioche or challah (about 12 ounces), cut into 1" cubes
  • 1 tablespoon extra-virgin olive oil
  • 1 pound hot Italian sausage, casing removed
  • 4 tablespoons unsalted butter, divided, plus more for dish
  • 1 yellow onion, chopped (about 1 1/2 cups)
  • 1 medium fennel bulb, cored and coarsely chopped (about 3 cups)
  • 4 large eggs, beaten
  • 2 1/2 cups low-salt chicken broth
  • 2 pounds frozen spinach, thawed, well squeezed, coarsely chopped
  • 2 teaspoons kosher salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 1 1/2 teaspoons fennel seeds
Directions:
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