Toasted Brioche, Spinach & Sausage Stuffing
Do you love a Thanksgiving Dinner that mixes uptown ingredients and down-home deliciousness? Then we have the stuffing for you. Chewy chunks of brioche add a hint of sweetness while Johnsonville All Natural Fresh Italian Mild Ground Sausage offers up just the right amount of savory. It’s so good you might want to double the recipe.
- 1 package
brioche, cut into 1-inch cubes
extra-virgin olive oil
yellow onion, diced
medium fennel bulb, core removed and coarsely chopped
low sodium chicken broth
frozen spinach, thawed, squeezed and coarsely chopped
ground black pepper
Preheat oven to 350°F.
Spread brioche cubes on a rimmed baking sheet; toast until golden brown (approx. 15 minutes), tossing once. Let cool completely. This step can also be done 1 day ahead; store bread in airtight container at room temperature.
Heat oil in large skillet over medium heat. Add ground sausage, cook and crumble until sausage is browned and the internal temperature is 160°F; about 10 minutes. Drain if desired. Remove and set aside.
In the same skillet, cook and stir onion and fennel in 2 tablespoons butter over medium-low heat, stirring occasionally until soft; 10-12 minutes.
Grease a shallow baking dish. Whisk eggs in a large bowl; add in broth and whisk. Stir in the sausage, onion-fennel mixture, spinach, salt, and pepper. Add bread and toss until evenly combined and bread has absorbed the liquid. Transfer to baking dish, top with remaining butter.
Bake until stuffing is hot and the top is golden brown; about 40 minutes.