Spinach, Fennel, And Sausage Stuffing With Toasted Brioche

• 1 loaf brioche or challah (about 12 ounces), cut into 1" cubes
• 1 tablespoon extra-virgin olive oil
• 1 pound hot Italian sausage, casing removed
• 4 tablespoons unsalted butter, divided, plus more for dish
• 1 yellow onion, chopped (about 1 1/2 cups)
• 1 medium fennel bulb, cored and coarsely chopped (about 3 cups)
• 4 large eggs, beaten
• 2 1/2 cups low-salt chicken broth
• 2 pounds 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

1. Preheat oven to 350u0b0F. Scatter bread on a rimmed baking sheet. Toast until golden brown, tossing once, about 15 minutes. Let cool completely. DO AHEAD:
2. 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:
3. Preheat oven to 350u0b0F. 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.
4. Bake until stuffing is hot and the top is golden brown, about 40 minutes.

cubes, extravirgin olive oil, italian sausage, unsalted butter, yellow onion, fennel bulb, eggs, lowsalt, frozen spinach, kosher salt, freshly ground black pepper, fennel seeds

Taken from www.epicurious.com/recipes/food/views/spinach-fennel-and-sausage-stuffing-with-toasted-brioche-368284 (may not work)