WHAT YOU'LL NEED:
16 cups bread cut into 2-inch cubes, white or sourdough (1.5 pounds or so)
8 tablespoons (1 stick) unsalted butter
2 cups medium-diced yellow onion (2 onions)
4 cloves of garlic, smashed
2 tablespoons chopped fresh sage leaves
1 tablespoon fresh thyme leaves
2 tablespoons chopped flat-leaf parsley
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 pound sweet fennel sausage, casings removed and broken up
3 cups dark poultry stock (or canned, low-sodium broth)
1. Preheat the oven to 350 degrees. Place the bread cubes in a single layer on a sheet pan and bake for 8 minutes or until lightly browned. Place the toasted bread cubes in a very large bowl.
2. In a large saute pan, melt the butter and add the onions, garlic, sage, thyme, parsley, salt and pepper. Saute over medium heat for 10 minutes, until the vegetables are softened. Add to the bread cubes.
3. In the same saute pan, cook the sausage over medium heat for about 10 minutes, until browned and cooked through, stirring often to keep breaking up the sausage. Add to the bread-and-vegetable mixture.
4. Add the chicken stock to the mixture, mix well, and add it to a buttered 9 inch-by-12-inch Pyrex or enamel baking dish. Bake for 30 minutes, until browned on top and hot in the middle. Serve warm or reheat in a 300 degree over if necessary. Makes 8 to 10 servings.