Brioche Herbed Stuffing with Sausage and Fennel

By Erika on July 1st, 2012 / / No Comments


Brioche Herbed Stuffing with Sausage and Fennel


  • 3/4 cup pine nuts, toasted
  • 5 cups Brioche, cut into 1/2-inch cubes
  • 3 cups sourdough bread or baguette, cut into 1/2-inch cubes
  • 3/4 pound sweet Italian sausage, casings removed
  • 1/2 stick unsalted butter
  • 1 medium fennel bulb, chopped finely
  • 2 medium onions, chopped medium
  • 1/2teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 cup currants
  • 1 teaspoon fennel seeds, ground slightly in spice grinder or by hand with mortar and pestle
  • 2 teaspoons each, fresh thyme, sage and rosemary
  • 2-3 cups turkey or chicken stock


  1. Preheat to 325°F.
  2. Spread pine nuts on foil and place on baking sheet. Toast them in oven until golden brown. Set aside.
  3. Place bread crumbs in a single layer on baking sheets and place in oven for 20 minutes or until bread has browned slightly on parts (or set out overnight to dry). Cool and place in large mixing bowl.
  4. Cook the sausage in a large skillet over medium heat, stirring to ensure even browning about 8-10 minutes. Drain sausage and set aside.
  5. In the same pan in which the sausage was cooked, saute' fennel, onion in butter. Add the salt and pepper. Cook until tender, about 10-12 minutes. Add currants, fennel seeds, thyme, sage and rosemary. Stir in sausage and remove from heat.
  6. Pour vegetable and sausage mixture into the bowl with the bread, and stir together. Pour stock over and moisten the bread, and continue to add stock until you reach the desired consistency. If stuffing a turkey, you will want the stuffing a little less moist so it can soak up the juices from the turkey. Pour stuffing into a large glass baking dish or stuff into a turkey. The remaining stuffing may also be baked for 30 minutes covered, and an additional 15 minutes uncovered.

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