Loaf of sturdy white bread (1 lb.)
1 lb. Italian sausage links, mild or hot
1/4 c. unsalted butter
1 large onion, chopped
1 bulb fennel, finely chopped, or 2 cups finely chopped celery (or a combination)
1 large carrot, peeled and finely diced
1 bay leaf
1 1/2 c. chopped mushrooms
1/2 to 3/4 c. fresh herbs (use mostly parsley, plus sage, rosemary and/or thyme)
1/2 c. pine nuts, pan roasted (optional)
3/4 to 1 1/4 c. chicken broth
Salt and ground pepper to taste
2 large eggs, lightly beaten
Slice the bread into 3/4" cubes and allow to air dry for several hours (or dry in a 350 oven for about 10 min.) Transfer the bread to a very large mixing bowl and set aside.
Cut casings off of sausages and then cut into 1/2" pieces. Fry them in a pan on the stove. Cut them with kitchen scissors into smaller pieces and fry until done.
Melt the butter in a very large saute pan. Stir in the onion, fennel, carrot, and bay leaf and saute over med heat for 8 min, stirring often. Stir in the mushrooms and sausage. Cover and saute 3 to 4 minutes more. Remove from heat.
Remove the bay leaf and add the sauteed mixture, fresh herbs, and toasted pine nuts to the bread. Gently toss the mixture and add the chicken broth, 1/4 c. or less at a time, until the bread seems moist but not soggy. Taste the stuffing - adding salt and pepper. Add the eggs and mix gently.
Spoon it into a large, shallow, buttered baking dish. Cover with buttered tinfoil, buttered side down, and bake in a 350 oven for 20 min. Remove the foil and bake for another 15 minutes, until crusted over.
Makes 10 servings.
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