Name: Spinach, Fennel, and Sausage Stuffing With Toasted Brioche
Yield: 8 to 10 Servings
Ingredients: 1 loaf brioche or challah (about 12 oz.), cut into 1' cubes; 1 tablespoon extra-virgin olive oil; 1 pound hot Italian sausage, casing removed; 4 tablespoons unsalted butter, divided, plus more for dish; 1 yellow onion, chopped (about 1 1/2 cups); 1 medium fennel bulb, cored and coarsly chopped (about 3 cups); 4 large eggs, beaten; 2 1/2 cups low-salt chicken broth; 2 pounds frozen spinach, thawed, well squeezed, coarsly chopped; 2 teaspoons kosher salt; 1 1/2 teaspoons freshly ground black pepper; 1 1/2 teaspoons fennel seeds

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