Smoked Roasted Fennel Sourdough Dressing
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sourdough bread, cubed
extra-virgin olive oil
hot Italian sausage, casing removed
unsalted butter, divided, plus more for dish
yellow onion, chopped (about 1½ cups)
medium fennel bulb, cored and coarsely chopped (about 3 cups)
large eggs, beaten
cups low-salt chicken broth
frozen spinach, thawed, well squeezed, coarsely chopped
Ben’s Heffer Dust Rub
Colden’s Freakin’ Greek Rub
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