Sourdough Bread, Fennel And Sweet Sausage Stuffing

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Nutrition per serving    (USDA % daily values)


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Ingredients for 12 servings

1 1-pound loaf sourdough bread, cut into 1/2- to 3/4-inch cubes (about 16 cups)

1 3/4 pounds sweet Italian sausages, casings removed

5 to 6 tablespoons butter

2 1/2 fennel bulbs, chopped

1 1/4 pounds onions, chopped

1 tablespoon fennel seeds

1 1/4 pounds firm but ripe Bosc pears, peeled, cored, cut into 1/2-inch pieces

2 large red bell peppers, chopped

2 teaspoons dried thyme

2 teaspoons dried marjoram

2 teaspoons dried rubbed sage

3/4 cup dry white wine

3/4 cup (about) canned low-salt chicken broth

Chopped fennel fronds (optional)

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