favorite sausage and herb stuffing
as with all classics, there's a reason sausage stuffing is a perennial favorite and it's the sausage italian sausage not only brings meaty depth to the thanksgiving crowd pleaser it adds a licoricey fennel flavor . in this version, we've amped up the fennel with fennel seeds and fresh fennel bulb . if you're comfortable juggling multiple steps, you can speed the prep time by chopping vegetables while the bread toasts and sausage cooks . and if you want to get a jump on cooking, feel free to toast the bread cubes, saute the vegetables, and brown the meat several days ahead store the bread at room temperature and refrigerate the meat and vegetables . but for the best texture, wait until the day of serving to add the egg mixture and bake the stuffing . the recipe is a yummly original created by david bonom https //www.yummly.com/dish/author/david bonom .
nonstick cooking spray, baguettes, sweet italian sausage, carrots, onions, celery stalks, fennel bulb, garlic cloves, extra virgin olive oil, fresh thyme leaves, fennel seeds, salt, black pepper, large eggs, chicken broth, salt, black pepper
- nonstick cooking spray
 - 2.0 baguettes
 - 1.0 pound sweet italian sausage
 - 2.0 carrots
 - 3.0 onions
 - 3.0 celery stalks
 - 1.0 fennel bulb
 - 6.0 garlic cloves
 - 2.0 tablespoon extra virgin olive oil
 - 1.0 tablespoon fresh thyme leaves
 - 1.0 teaspoon fennel seeds
 - 0.5 teaspoon salt
 - 0.2 teaspoon black pepper
 - 2.0 large eggs
 - 2.0 cup chicken broth
 - 0.8 teaspoon salt
 - 0.5 teaspoon black pepper

- preheat oven to 400degf.
 - coat a shallow 3 qt.
 - baking dish or 9x13 inch baking dish with cooking spray or olive oil.
 - cut baguettes into 1/2 inch cubes.
 - transfer bread cubes to a sheet pan.
 - bake on middle rack of oven until bread cubes are lightly toasted, about 12 minutes.
 - meanwhile, continue with recipe.
 - when bread cubes are toasted, remove from oven and transfer to a large bowl.
 - set aside.
 - heat a 12 inch frying pan over medium high heat.
 - add sausage and cook, breaking into smaller pieces with a wooden spoon, until browned, about 10 minutes.
 - meanwhile, peel carrots.
 - chop carrots, onions, celery, and fennel into 1/2 inch dice.
 - mince garlic.
 - transfer browned sausage to bowl with bread cubes.
 - heat oil in the frying pan over medium high heat.
 - stir in carrots, onions, celery, fennel bulb, garlic, thyme, fennel seeds, salt, and pepper.
 - cook vegetables, stirring occasionally, until tender and starting to brown, 15 minutes.
 - transfer to bowl with bread cubes.
 - whisk together eggs, broth, salt, and pepper in a medium bowl.
 - pour mixture over bread cube mixture and toss well.
 - transfer mixture to prepared baking dish.
 - cover with foil.
 - bake on middle rack of oven for 30 minutes.
 - uncover and bake until top of stuffing is crisp and an instant read thermometer inserted into center reaches 165degf, about 20 minutes longer.
 - check to see that stuffing is done.
 - remove from oven or add time as needed.
 - let cool 10 minutes before serving.
 - season to taste with more salt and pepper if you like.
 - .

### Human: Generate cooking recipes. Include ingredients:
- nonstick cooking spray
- 2.0 baguettes
- 1.0 pound sweet italian sausage
- 2.0 carrots
- 3.0 onions
- 3.0 celery stalks
- 1.0 fennel bulb
- 6.0 garlic cloves
- 2.0 tablespoon extra virgin olive oil
- 1.0 tablespoon fresh thyme leaves
- 1.0 teaspoon fennel seeds
- 0.5 teaspoon salt
- 0.2 teaspoon black pepper
- 2.0 large eggs
- 2.0 cup chicken broth
- 0.8 teaspoon salt
- 0.5 teaspoon black pepper

 ### Assistant: The ingredients you'll need are:
- nonstick cooking spray
- 2.0 baguettes
- 1.0 pound sweet italian sausage
- 2.0 carrots
- 3.0 onions
- 3.0 celery stalks
- 1.0 fennel bulb
- 6.0 garlic cloves
- 2.0 tablespoon extra virgin olive oil
- 1.0 tablespoon fresh thyme leaves
- 1.0 teaspoon fennel seeds
- 0.5 teaspoon salt
- 0.2 teaspoon black pepper
- 2.0 large eggs
- 2.0 cup chicken broth
- 0.8 teaspoon salt
- 0.5 teaspoon black pepper


You can follows these steps to make the recipe:
- preheat oven to 400degf.
- coat a shallow 3 qt.
- baking dish or 9x13 inch baking dish with cooking spray or olive oil.
- cut baguettes into 1/2 inch cubes.
- transfer bread cubes to a sheet pan.
- bake on middle rack of oven until bread cubes are lightly toasted, about 12 minutes.
- meanwhile, continue with recipe.
- when bread cubes are toasted, remove from oven and transfer to a large bowl.
- set aside.
- heat a 12 inch frying pan over medium high heat.
- add sausage and cook, breaking into smaller pieces with a wooden spoon, until browned, about 10 minutes.
- meanwhile, peel carrots.
- chop carrots, onions, celery, and fennel into 1/2 inch dice.
- mince garlic.
- transfer browned sausage to bowl with bread cubes.
- heat oil in the frying pan over medium high heat.
- stir in carrots, onions, celery, fennel bulb, garlic, thyme, fennel seeds, salt, and pepper.
- cook vegetables, stirring occasionally, until tender and starting to brown, 15 minutes.
- transfer to bowl with bread cubes.
- whisk together eggs, broth, salt, and pepper in a medium bowl.
- pour mixture over bread cube mixture and toss well.
- transfer mixture to prepared baking dish.
- cover with foil.
- bake on middle rack of oven for 30 minutes.
- uncover and bake until top of stuffing is crisp and an instant read thermometer inserted into center reaches 165degf, about 20 minutes longer.
- check to see that stuffing is done.
- remove from oven or add time as needed.
- let cool 10 minutes before serving.
- season to taste with more salt and pepper if you like.
- .

