Spinach, Fennel, and Sausage Stuffing with Toasted Brioche

Ingredients

• 1.5 teaspoons pepper black freshly ground
• 12 ounces egg bread loaf - crusts cut into 1" cubes
• 4 large eggs beaten
• 3 cups fennel bulb cored coarsely chopped
• 1.5 teaspoons fennel seeds 
• 2 pounds spinach frozen thawed coarsely chopped well
• 1 pound ground sausage italian hot
• 2 teaspoons kosher salt 
• 2.5 cups chicken broth 
• 1 tablespoon olive oil extra virgin extra-virgin
• 4 tablespoons butter unsalted divided plus more for dish
• 1.5 cups onion yellow chopped

Equipment

• bowl
• frying pan
• baking sheet
• paper towels
• oven
• whisk
• baking pan

Directions

1. Preheat oven to 350°F. Scatter bread on arimmed baking sheet. Toast until goldenbrown, tossing once, about 15 minutes.
2. Letcool completely. DO AHEAD: Bread can betoasted 1 day ahead. Store airtight at roomtemperature.
3. Heat oil in a large skillet over mediumheat.
4. Add sausage and cook, breaking upinto small pieces with the back of a spoon,until browned and cooked through, 8-10minutes.
5. Drain on a paper towel–lined plate;let cool. Melt 2 tablespoons butter in the sameskillet over medium-low heat.
6. Add onion andfennel and cook, stirring occasionally, untilsoft, 10–12 minutes.DO AHEAD: Can bemade 1 day ahead.
7. Let cool; cover and chill.
8. Preheat oven to 350°F. Butter a 3-quartshallow baking dish.
9. Whisk eggs to blend ina large bowl; whisk in broth. Stir in sausage,the onion-fennel mixture, spinach, salt,pepper, and fennel seeds.
10. Add bread; tossuntil evenly distributed and bread hasabsorbed the liquid.
11. Transfer to prepareddish; dot with remaining 2 tablespoons butter.
12. Bake until stuffing is hot and the top isgolden brown, about 40 minutes.