Sausage Fennel Dressing (Stuffing)
Compliments of: Giant Eagle Market District
- 1/4 cup olive oil
- 2 cup celery, diced
- 2 cup onions, diced
- 2 cup sliced fennel bulb
- 1/4 cup fresh sage
- 1 # cooked sausage
- 1 loaf stale bread, cubed
- 4 eggs
- 2-3 cups chicken stock
- black pepper
- kosher salt
Sautee celery, onion, and fennel in olive oil until soft. Thoroughly mix remaining ingredients.
Add enough stock to moisten well. Season with salt and pepper.
Pack into 9X13 buttered baking dish and cover. Bake @ 350 for 35-45 min until piping hot inside.
Finish uncovered additional 15 minutes if a crispy crust is desired. Dressing can be placed in cooler for two days, or stuffed into a bird just prior to baking.