Fennel and Herb Stuffing


  • 8 cups Italian bread best day old, cut 1/2 inch cubes
  • 2 tbsp olive oil
  • 1 lb Central Market mild italian chicken sausage casings removed
  • 1 large bulb fennel chopped
  • 2 cups onion chopped
  • 1 tbsp crushed fennel seeds
  • 1 1/2 large red bell peppers chopped
  • 2 tbsp thyme chopped
  • 2 tbsp marjoram chopped
  • 2 tsp dried rubbed sage
  • 2/3 cup dry white wine
  • 3/4 cup chicken stock or vegetable stock
  • 1/4 cup olive oil
  • Salt and pepper to taste


  1. For the stuffing, toast the bread cubes in a shallow baking dish at 400 degrees for 7 to 8 minutes or until light brown.
  2. Heat the 2 tablespoons olive oil in a heavy skillet over medium heat. Add the sausage and cook until brown and crumbly, stirring frequently. Add the fennel, onion, and fennel seeds. Cook for 10 minutes or until fennel and onion are tender, stirring frequently. Add the bell peppers, thyme, marjoram and sage. Cook for 4 to 5 minutes or until the bell peppers are tender, stirring frequently. Stir in the wine. Cook until reduced by three-fourths.
  3. Add with stock and 1/4 cup olive oil to the bread crumbs in a large bowl and mix well.
  4. Season with salt and pepper. Spoon evenly into a buttered 7 1/2 x 11-inch baking pan. Bake, covered, at 350 degrees for 20 minutes. Bake, uncovered, for an additional 20 minutes or until golden brown.