Ingredients
1cuppine nuts
5cupsbrioche
1cupbaguette
1cupsourdough
1lbsweet Italian sausage
8tbspunsalted butter
2mediumfennel bulbs
2mediumonions
½tspsalt
¼tspfreshly ground black pepper
1½cupcurrants
2tspfennel seeds
2tspthyme,dried
2tsptarragon
2cupschicken stock
Preparation
Place racks in upper third of oven; preheat to 325 degrees F. Spread pine nuts in a small dry skillet and toast them in oven until they become aromatic.
When nuts are done, let them cool. Butter a large baking dish (3 quarts) and set aside.
Line 2 large baking sheets with parchment paper and spread cubed bread on them in a single layer; bake them for approximately 20 minutes until they are golden and dry. Set the baking sheets on wire racks and let bread cool and then transfer them to a large mixing bowl.
Reposition racks to the center of oven. Add the cooled pine nuts to the mixing bowl with the bread.
Cook the sausage in a large skillet set on medium heat, stirring to ensure even browning. When done, add to the mixing bowl.
In the same pan the sausage was cooked in, melt 6 tablespoons butter; add the fennel, onion, salt, and pepper. Cook until vegetables are tender. Add red currants.
Grind the fennel seeds in a spice grinder until fine and add to the pan along with dried thyme and tarragon. Stir mixture to combine and remove from heat.
Pour vegetable mixture into the mixing bowl with the rest of the stuffing ingredients and stir together gently. Spoon into the prepared baking dish and drizzle with the chicken stock, just until moistened, stirring it through. Stuffing should hold together when a small ball is formed.
Cube the remaining 2 tablespoons of butter and dot it on the surface of the stuffing. Cover and bake for 30 minutes.
Remove from the oven and take the cover off, bake for an additional 20-25 minutes or until stuffing is golden brown on top.
