Fennel and Chicken Sausage Stuffing
Minutes Prep Time: 30
Minutes Total Time: 80
Servings: 12
Difficulty: Intermediate
Minutes Prep Time: 30
Minutes Total Time: 80
Servings: 12
Difficulty: Intermediate
PAM® Original No-Stick Cooking Spray
1 package (8.4 oz) Udi’s™ French Baguettes, cut into 1/2-inch cubes
1 pkg (12 oz each) fully cooked chicken-apple sausage, halved lengthwise and chopped into 1/2-inch pieces
6 tablespoons unsalted butter
2 fennel bulbs, cored and diced
1 medium onion, chopped
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh sage leaves
2 teaspoons salt
1/2 teaspoon ground black pepper
1-1/2 cups chicken broth
2 eggs
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 47 mg | 5% |
Carbohydrate | 13 g | 4% |
Cholesterol | 68 mg | 23% |
Total Fat | 10 g | 15% |
Iron | 1 mg | 6% |
Calories | 171 kcal | 9% |
Sodium | 814 mg | 34% |
Protein | 8 g | 16% |
Saturated Fat | 5 g | 23% |
Sugars | 3 g | 0 |
Vitamin C | 9 mg | 14% |
Preheat oven to 350°F. Spray a 3-quart baking dish with cooking spray.
Place bread in an even layer on a large baking sheet. Bake until golden brown and crisp, about 20 minutes, tossing bread halfway through.
Heat a large nonstick skillet over medium heat. Add sausage and cook until lightly browned, about 6 minutes; remove from pan and set aside.
In same skillet, add butter, fennel, onion, thyme and sage. Season with salt and pepper. Cook until softened, about 12 minutes, stirring occasionally.
Whisk broth and eggs in a large bowl. Add bread, sausage and fennel mixture; gently toss to combine. Pour into baking dish. Cover with foil and bake 25 minutes. Remove foil and continue baking 25 minutes more, until golden brown. Let stand 5 minutes before serving.
Fennel and Chicken Sausage Stuffing