Sourdough Bread Stuffing w/ Sausage and Braised Fennel



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This rich, sourdough bread stuffing with sausage and braised fennel is sure to be a big winner at your Thanksgiving table.


  • 1/2 Sourdough bread, cut into large dice and dried over night
  • 2 Pieces Italian spicy sausage
  • 1/2 cup braised fennel
  • 1/4 cup carrot, small dice
  • 1/4 cup onion, small dice
  • 1/4 cup celery, small dice
  • 1 Garlic clove, sliced thin
  • 3 Sprigs thyme
  • 2 Sprigs parsley
  • 1 cup Chicken stock, or water
  • 1 tablespoon sweet butter
  • Salt and pepper


Step 1:

  • In a large sauté pan start to caramelize the carrots, onions, celery, and garlic.

Step 2:

  • When the vegetables begin to brown, add the sausage and cook until the sausage is fully cooked.

Step 3:

  • Then add the fennel, butter, stock and herbs, and let this simmer for about two minutes.

Step 4:

  • Then remove from the heat and add the dried sourdough bread. Toss lightly and put into a casserole or roasting dish.

Step 5:

  • Place the dish under the broiler for two minutes, until the top of the stuffing begins to brown.

Step 6:

  • Garnish with some chopped parsley and serve on the side with the whole roasted striped bass.