Ingredients for Spinach, Fennel, and Sausage Stuffing with Toasted Brioche

• 1 loaf brioche or challah (about 350g ), cut into 1" cubes

• 1 tablespoon extra-virgin olive oil

• 450g hot Italian sausage, casing removed

• 4 tablespoons unsalted butter, divided, plus more for dish

• 1 yellow onion, chopped (about 230g )

• 1 medium fennel bulb, cored and coarsely chopped (about 450g )

• 4 stora ägg, vispade

• 2 1/2 cups low-salt chicken broth

• 900g frozen spinach, thawed, well squeezed, coarsely chopped

• 2 teaspoons kosher salt

• 1 1/2 teaspoons freshly ground black pepper

• 1 1/2 teaspoons fennel seeds

Preheat oven to 177°C. Scatter bread on a rimmed baking sheet. Toast until golden brown, tossing once, about 15 minutes. Let cool completely. DO AHEAD: Bread can be toasted 1 day ahead. Store airtight at room temperature.

Heat oil in a large skillet over medium heat. Add sausage and cook, breaking up into small pieces with the back of a spoon, until browned and cooked through, 8-10 minutes. Drain on a paper towel-lined plate; let cool. Melt 2 tablespoons butter in the same skillet over medium-low heat. Add onion and fennel and cook, stirring occasionally, until soft, 10-12 minutes.DO AHEAD: Can be made 1 day ahead. Let cool; cover and chill.

Preheat oven to 177°C. Butter a 3-quart shallow baking dish. Whisk eggs to blend in a large bowl; whisk in broth. Stir in sausage, the onion-fennel mixture, spinach, salt, pepper, and fennel seeds. Add bread; toss until evenly distributed and bread has absorbed the liquid. Transfer to prepared dish; dot with remaining 2 tablespoons butter.

Bake until stuffing is hot and the top is golden brown, about 40 minutes.

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