Cinnamon Raisin Bread Stuffing with Sausage

Ingredients

• 4 Tablespoons Unsalted Butter, plus more for the baking dish

• 12 Cups Martin’s Cinnamon Raisin Swirl Potato Bread, cubed (approx. 1.5 loaves)

• 1 Pound Hot Italian Sausage

• 3 Ribs Celery, chopped

• 1 Small Head Fennel, chopped

• 1 Large Onion, chopped

• Salt and Pepper, to taste

• 2 Cloves Garlic, finely chopped

• 1 1/2 Cups Chicken Broth

• 1 Tablespoon Fresh Sage, chopped

• 1 Tablespoon Fresh Thyme, chopped

• 2 Large Eggs, lightly beaten

Directions

1. Preheat the oven to 350 degrees F. Lightly butter a 3-quart baking dish.

2. Arrange the bread cubes on a rimmed baking pan in a single layer. Bake until light golden, about 5 minutes. Transfer to a large bowl.

3. Melt 1 tablespoon of the butter in a large skillet over medium-high heat.

4. Add the sausage and cook until brown, about 6 minutes.

5. Drain any fat using a strainer, then transfer the sausage to the bowl with the bread.

6. Reduce heat to medium, add the remaining 3 tablespoons of butter with the celery, fennel, onion, salt and pepper, stirring occasionally until soft, about 10-15 minutes.

7. Add the garlic and cook until fragrant, about 2 more minutes. Transfer to the bowl.

8. Add the broth, sage, and thyme to the bowl and toss to coat thoroughly. If the mixture is very hot, cool until just warm, then add the eggs and toss to coat.

9. Increase the oven temperature to 400 degrees F. Transfer the stuffing to the prepared baking dish and bake, uncovered, until hot throughout and lightly browned up on top, about 35 minutes. Note: Periodically check to ensure the top doesn’t get too dark, and if it does lightly cover with foil, but do not seal.

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