2 (4-ounce) links sweet Italian turkey sausage, crumbled
2 cups chopped onion
2 cups chopped fennel bulb
1/2 cup chopped celery
3 garlic cloves, minced
1 1/2 cups fat-free, less-sodium chicken broth
1/3 cup chopped fresh parsley
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried oregano
1/2 teaspoon salt
12 cups (1-inch) cubed French bread (about 1[1-pound] loaf)
1 cup thinly sliced green onions
1 large egg, lightly beaten
How to Make It
Preheat oven to 375°.
Melt the butter in a Dutch oven over medium-high heat. Add sausage; cook 4 minutes or until browned. Add chopped onion, fennel, celery, and garlic; sauté 8 minutes. Stir in broth and next 4 ingredients (broth through salt), scraping pan to loosen browned bits. Remove from heat. Stir in bread, green onions, and egg. Spoon into a 13 x 9-inch baking dish coated with cooking spray. Bake at 375° for 35 minutes.
I made this with French bread from Costco (one of my favorites) cut up in to cubes a few days in advance. I also used a little too much celery so the result was a little crunchy between the crusty bread and the celery. BUT the flavor was great and I will try it again with the cubed bread from the bakery and less celery. I think this one is the winner!
I made a number of changes to this recipe: increased the celery to 1 cup, added a cup of chopped carrots and doubled the sausage. It was moist and terrific; my family loved it. I'd definitely make it again.
This dressing turned a person that didn't see what all the fuss over dressing was about into someone that loves it! I left out the fennel added some hasbrown as a filler. So good. It definately will be made again.