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Smoked Roasted Fennel Sourdough Dressing

Name: Smoked Roasted Fennel Sourdough Dressing
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 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

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).

Ingredients

sourdough bread, cubed
1 loaf
extra-virgin olive oil
1 tablespoon
hot Italian sausage, casing removed
1 pound
unsalted butter, divided, plus more for dish
4 tablespoons
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
2½ cups
frozen spinach, thawed, well squeezed, coarsely chopped
2 pounds
Ben’s Heffer Dust Rub
2 teaspoons
Colden’s Freakin’ Greek Rub
1 teaspoon
fennel seeds
1½ teaspoons

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