• Stuffing can be assembled (but not baked) 2 days ahead and chilled, covered. Bring to room temperature before baking.
Recipe information
Total Time
3 3/4 hr
Yield
Makes 8 to 10 servings or about 10 cups
Ingredients
Special Equipment
Preparation
Step 1
Preheat oven to 325°F.
Step 2
Spread bread crumbs in 2 shallow baking pans and bake in upper and lower thirds of oven until golden and dry, about 15 minutes. Cool crumbs in pans on racks, then transfer to a large bowl.
Step 3
Cook sausage in a dry 12-inch nonstick skillet over moderate heat, stirring and breaking up pieces with a fork, until browned and cooked through, 6 to 8 minutes. Transfer to bowl with bread crumbs with a slotted spoon.
Step 4
Melt 6 tablespoons butter in skillet over moderate heat, then add onions, fennel bulb, salt, and pepper and cook, stirring frequently, until vegetables are softened, 10 to 15 minutes.
Step 5
Finely grind fennel seeds in coffee/spice grinder, then add to vegetables in skillet along with thyme and tarragon and cook, stirring, 1 minute.
Step 6
Transfer vegetables to bowl with bread crumbs and sausage and toss gently but thoroughly. Spoon stuffing into a buttered 3- to 3 1/2-quart shallow baking dish. Drizzle with stock and dot with remaining 2 tablespoons butter, cut into bits. Bake, covered, in middle of oven 30 minutes, then uncover and bake until browned, about 30 minutes more.
