Sausage and Fennel Stuffing

My Favorite thing from Thanksgiving dinner is a good sausage and fennel stuffing.   This recipe has kind of come together over the years and every year I add something to it so it evolves as years go by.  This year the addition is with the olive and rosemary bread used instead of the sour dough.  I hope you enjoy this as much as I do.






  • 1lb of pork sausage or mild Italian sausage without casing
  • 2 fennel bulb
  • 2 large yellow onion
  • Fresh Sage chopped 2 tablespoons
  • Fresh Thyme chopped 1 tablespoons
  • 2 Green Apples chopped
  • Salt and Pepper to taste
  • 2 loaves of Olive and Rosemary Bread
  • 2 cups Chicken Stock or Turkey Stock from roast.


  1. Dice the olive bread into cubes  toss in a little olive oil and bake until crusty and put aside
  2. Season the sausage with a little salt and pepper and brown in the pan with a 1 tablespoon of butter.
  3. Add the diced the fennel, onion, sage, thyme and apple and cook for 5 – 10 min
  4. Poor in two cups of Chicken Stock and stir and simmer for 3 minutes
  5. In a large bowl mix the bread cubes with some fresh parsley and add combine with the sausage and vegetable mixture.
  6. Transfer to a roasting pan and roast for 30 min.




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