Ali Larter's Rustic Sausage and Fennel Stuffing

Ali Larter shares one of her favorite recipes from her new book, Kitchen Revelry: A Year of Festive Menus from My Home to Yours. And this delicious holiday side dish has a decadent ingredient — half and half!

Serves 12 to 16


• 12 cups of 1-inch-cubed sourdough bread, crust on
• 3 tablespoons extra-virgin olive oil, divided
• 3 pounds organic sweet Italian sausages, casings removed
• 12 tablespoons (1 and 1/2 sticks) unsalted butter
• 4 1/2 cups chopped onions (from about 3 large onions)
• 3 cups chopped fresh fennel
• 9 garlic cloves, peeled and minced
• 1 and 1/2 teaspoons kosher salt
• 1 and 1/2 teaspoons freshly-ground black pepper
• 6 large eggs, beaten
• 1 and 1/2 cups half and half, divided
• 1 and 1/2 cups finely-grated Parmigiano cheese
• 3/4 cup low-sodium chicken broth
• 3/4 cup chopped fresh parsley


 Preheat oven to 350 degrees.
• Spread the bread cubes in a single layer on two large, rimmed baking sheets.
• Bake the bread cubes until lightly toasted, switching the positions of the baking sheets halfway through baking. Bake for 10 to 15 minutes total.
• Remove the bread cubes from the oven. Set aside.
Heat 1 and 1/2   tablespoons olive oil in a heavy, large skillet over medium-high heat.
• Working in batches, add the sausages to the skillet and sauté until browned and cooked through, breaking up with the back of a fork or spoon, 5 to 7 minutes per batch. Transfer to a bowl large enough to hold the entire stuffing. (Do not clean the skillet).

• Melt the butter in the same skillet over medium-high heat.
• Add the onions, fennel, garlic, salt and pepper, and sauté until the onions are golden brown, stirring frequently, 10 to 12 minutes.
• Transfer vegetable mix to the bowl with the sausage. Mix in the toasted bread cubes.
Whisk the eggs, 1 cup half and half, Parmesan, broth and parsley in a medium bowl to blend.
• Pour the egg mixture over the sausage-and-bread mixture and toss gently to coat.
• Transfer the stuffing to two 9x9 baking pans. Drizzle the remaining 1/2 
cup half and half over the stuffing.
Bake the stuffing, covered with foil, for 25 minutes. Remove the foil and bake, uncovered, until the top begins to brown, about 20 minutes longer.

Related Links:
• Kale Salad with Pecorino and Truffle Vinaigrette
Vegan Chocolate Truffles
Mashed Potatoes with Wild Mushroom Gravy