January 26, 2023
Fennel, olive and Sausage Stuffing with Creamy Goat Cheese
Servings 8 people
Ingredients
- 8 Cup 3/4" Cubes Ciabatta or other light Crusty Bread (10-12 oz.)
- ¼ cup Plive Oil
- 8 Oz. Sweet Italian Sausage, Casings Removed
- 3 cups Chopped Fennel (1 Large Bulb)
- 3/2 cups Chopped Onion (2 Medium)
- 1 tbsp. Finely Chopped Fresh Thyme (or 1 tsp. Dry)
- ½ cup White Wine
- ½ cup Chicken Broth
- 1 tbsp. Grated Lemon Rind
- 1 Log (10.5 oz.) Ile De France La Buchette Goat Cheese, Crumbled (2 1/2 cups), Divided
- ¾ cup 3/4 Cup Pitted Kalamata Olives
- ⅓ cup 1/3 Cup Oil-Packed Sun-Dried Tomatoes, Drained and Chopped
Preparation:
- Preheat oven to 350°F. On two baking sheets, arrange bread in a single layer. Bake until dry but not toasted, about 10 minutes; let it cool.
- In a large skillet over medium-high heat, add oil and sausage. Cook, stirring frequently and breaking up large pieces, until browned, 5-7 minutes. Add fennel, onion and thyme. Cover and cook, stirring occasionally until tender, about 15 minutes.
- Turn into a large bowl; stir in wine, broth and lemon rind. add bread and toss well. Add 2 cups cheese, olives and tomatoes; toss lightly just to combine.
- Turn into greased 13" * 9" baking dish; cover with foil and bake 45 minutes. Top with remaining 1/2 cup cheese and bake uncovered until melted, about 5 minutes.TIP: bread cubes can be baked one day ahead. Cover loosely and store at room temperature. if you prefer a moister stuffing, increase chicken broth up to 1 cup.
