Fennel and Bacon Stuffing

By amt2mf

Daily nutritional values:
10% vitamin A
25% vitamin C
6% calcium
15% iron

Nutrition information per serving:
Calories: 400
Carbohydrate: 35g
Cholesterol: 95mg
Dietary Fiber: 3g
Fat: 21g
Protein: 13g
Saturated Fat: 11g
Sodium: 810mg
Sugar: 2g
Trans fats: 0g

Ingredients

• 10 slices applewood-smoked bacon, coarsely chopped
• 1 large onion, chopped
• 3 garlic cloves, finely chopped
• 8 ounces mild or spicy Italian sausages, casings removed
• 2 tbsp chopped fresh flat-leaf parsley
• 1 tbsp chopped fresh thyme
• 2 fennel bulbs, medium diced
• 1/4 c. dry white wine
• 1/2 c. butter, diced
• 3/4 c. turkey broth or chicken broth
• 1 (16 ounce) French baguette, bottom crust trimmed, bread cut into 3/4-inch cubes
• kosher salt and freshly ground black pepper
• 2 large eggs, well beaten

Preparation

Step 1

Preheat oven to 350 degrees. Fry bacon in large heavy sauté pan over medium-high heat until golden brown, about 7 minutes. Using slotted spoon, transfer bacon to plate. Pour off all but 2 tablespoons of bacon drippings remaining in pan.
Add onions to same pan and sauté until tender, about 4 minutes. Add garlic and sauté until fragrant, about 30 seconds. Add sausages, parsley and thyme and cook until sausage browns, about 4 minutes.
Add fennel and cook until tender and pale golden, stirring often, about 5 minutes. Stir in cooked bacon. Add wine and bring to a simmer. Add butter and cook until butter melts. Remove from heat and stir in broth.
Place bread cubes in very large bowl. Add sausage mixture and toss to coat. Season stuffing to taste with salt and pepper. Mix in eggs.
Transfer stuffing to a 3-quart baking dish. Cover with foil and bake for 25 minutes. Uncover stuffing and bake until golden brown on top, about 15 minutes.