Sausage and Fennel Stuffing

Sausage and fennel stuffing is so flavorful and easy to make, you’ll make it every year!


Units Scale

1012 cups torn bread (about 1 large loaf), dried (see above notes)
1 tablespoon olive oil
1 lb spicy Italian sausage, removed from the casings
2 leeks (white and light green parts only), thinly sliced
1/2 yellow onion, diced
1 fennel bulb, fronds and core removed, diced
1 large Honeycrisp apple, peeled and diced
2 tablespoons chopped fresh sage
1 tablespoon chopped fresh rosemary
1/2 cup dry white wine
6 tablespoons salted butter, divided
2 1/2 cups homemade chicken or turkey stock, divided
3 eggs
Kosher salt
Freshly ground pepper


  1. Preheat an oven to 350 F. Generously butter a 9×13 baking dish with 2 tablespoons of softened butter. Set aside.
  2. In a large skillet, heat the olive oil over medium-high heat. Add the sausage and cook, breaking up with a spoon, until browned. Remove the sausage from the pan with a slotted spoon (leave all that fat behind!) and transfer to a small bowl.
  3. Add the leeks, onion, and fennel to the skillet and continue to cook, stirring occasionally, until the leeks are starting to brown. Then, add the apple, sage, and rosemary and cook for another 5 minutes or so. Once the apples are slightly browned, add the white wine and cook until most of the wine has evaporated. Turn off the heat, add the remaining butter, and season to taste with salt and pepper.
  4. In a large mixing bowl, toss the bread with the sausage mixture and gently mix in 2 cups of the chicken broth. Take care to just gently toss the bread so it doesn’t break apart too much. Let the bread sit for 10 minutes.
  5. In a small bowl, whisk together the eggs and remaining stock until smooth. Pour over the bread mixture and gently toss to combine, making sure all the bread is moist and evenly coated. Transfer to the prepared baking dish, cover with foil, and bake for 30 minutes.
  6. Remove the foil and bake for another 30 minutes or so, until the top is nicely browned and crisp. Remove from the oven, rest 10 minutes, and serve.


Keywords: stuffing, dressing, sausage, side dishes