Sausage and Fennel Stuffing

Name: Sausage and Fennel Stuffing
Yield: Serves 10 to 12 (Makes about 12 cups)
Ingredients: 1 1/2 pounds, white sandwich bread, cut into 1/2-inch cubes (about 12 cups); 1 teaspoon, vegetable oil; 1/2 pound, bulk pork sausage; 4 tablespoons, unsalted butter, plus extra for baking dish; 1 medium, onion, chopped fine (about 1 cup); 1 , fennel bulb, halved, cored, and chopped fine (about 1 cup); 4 teaspoon, Kosher salt; 1 teaspoon, black pepper; 1 tablespoon, minced fresh thyme leaves; 1 tablespoon, minced fresh marjoram leaves; 2 tablespoons, minced fresh sage leaves; 1 1/2 cups, low-sodium chicken broth; 3 large, eggs

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Appears in Cook's Illustrated November/December 2009

Side Dishes

Turkey

Pork

For a moist, flavorful stuffing that could hold its own next to a perfect roast turkey, we incorporated bold flavors and interesting spices.

SERVES10 to 12 (Makes about 12 cups)

TIME1¾ hours

WHY THIS RECIPE WORKS

We discovered a few ways to get a roast turkey recipe with everything in one package—juicy meat, burnished skin, and richly flavored stuffing. We salted the meat to keep it flavorful and moist. We started the bird in a low oven and graduall...

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