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Main Menux


January 26, 2023

Fennel, olive and Sausage Stuffing with Creamy Goat Cheese

Servings 8 people


  • 8 Cup 3/4" Cubes Ciabatta or other light Crusty Bread (10-12 oz.)
  • ¼ cup Plive Oil
  • 8 Oz. Sweet Italian Sausage, Casings Removed
  • 3 cups Chopped Fennel (1 Large Bulb)
  • 3/2 cups Chopped Onion (2 Medium)
  • 1 tbsp. Finely Chopped Fresh Thyme (or 1 tsp. Dry)
  • ½ cup White Wine
  • ½ cup Chicken Broth
  • 1 tbsp. Grated Lemon Rind
  • 1 Log (10.5 oz.) Ile De France La Buchette Goat Cheese, Crumbled (2 1/2 cups), Divided
  • ¾ cup 3/4 Cup Pitted Kalamata Olives
  • cup 1/3 Cup Oil-Packed Sun-Dried Tomatoes, Drained and Chopped


  • Preheat oven to 350°F. On two baking sheets, arrange bread in a single layer. Bake until dry but not toasted, about 10 minutes; let it cool.
  • In a large skillet over medium-high heat, add oil and sausage. Cook, stirring frequently and breaking up large pieces, until browned, 5-7 minutes. Add fennel, onion and thyme. Cover and cook, stirring occasionally until tender, about 15 minutes.
  • Turn into a large bowl; stir in wine, broth and lemon rind. add bread and toss well. Add 2 cups cheese, olives and tomatoes; toss lightly just to combine.
  • Turn into greased 13" * 9" baking dish; cover with foil and bake 45 minutes. Top with remaining 1/2 cup cheese and bake uncovered until melted, about 5 minutes.
    TIP: bread cubes can be baked one day ahead. Cover loosely and store at room temperature. if you prefer a moister stuffing, increase chicken broth up to 1 cup.

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