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.