Smoked Roasted Fennel Sourdough Dressing
Let's get grilling
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).
Cooking for 8 people
Ingredients
-
sourdough bread, cubed
1 loaf
-
extra-virgin olive oil
1 tbsp.
-
hot Italian sausage, casing removed
1 lb.
-
unsalted butter, divided, plus more for dish
4 tbsp.
-
yellow onion, chopped (about 1½ cups)
1
-
medium fennel bulb, cored and coarsely chopped (about 3 cups)
1
-
large eggs, beaten
4
-
cups low-salt chicken broth
2.5 cup
-
frozen spinach, thawed, well squeezed, coarsely chopped
2 lb.
-
Ben’s Heffer Dust Rub
2 tsp.
-
Colden’s Freakin’ Greek Rub
1 tsp.
-
fennel seeds
1.5 tsp.
Credit: Recipe created by recteq on behalf of Kingsford. recteq wood pellet grills allow you to become a true pitmaster with the push of a button. After all, it’s more than a grill…It’s a lifestyle! Check out the recteq website.
Pellets used: Kingsford® Hardwood Pellets — Cherrywood
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