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Smoked Roasted Fennel Sourdough Dressing

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  • Yields: 8–10 Servings
  • Cook time: 40 minutes
  • Prep time: 20 minutes


  • 1 loaf sourdough bread, cubed
  • 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 1½ cups)
  • 1 medium fennel bulb, cored and coarsely chopped (about 3 cups)
  • 4 large eggs, beaten
  • 2½ cups cups low-salt chicken broth
  • 2 pounds frozen spinach, thawed, well squeezed, coarsely chopped
  • 2 teaspoons Ben’s Heffer Dust Rub
  • 1 teaspoon Colden’s Freakin’ Greek Rub
  • 1½ teaspoons fennel seeds


  1. Pre-heat recteq grill or wood pellet grillto 375°F.
  2. Scatter bread on a rimmed baking sheet. Toast until golden brown, tossing once, about 15 minutes. Let cool completely. (DO AHEAD: Bread can be toasted 1 day ahead. Store airtight at room temperature).
  3. Heat oil in a large cast iron skillet at 400°F. Add sausage and break up into smaller pieces until browned and cooked through (8–10 minutes).
  4. Melt 2 tbsp butter in the same skillet, add the onion and fennel, and cook, stirring occasionally until soft (10–12 minutes).
  5. Butter a shallow baking dish.
  6. Whisk eggs to blend in a large bowl; whisk in broth. Stir in sausage, the onion-fennel mixture, spinach, salt, pepper, and fennel seeds. Add bread; toss until evenly distributed and bread has absorbed the liquid. Transfer to prepared dish; dot with remaining 2 tbsp butter.
  7. Cook until stuffing is hot and the top is golden brown (about 40 minutes).

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