1 medium fennel bulb with tops
1 10-ounce package frozen chopped spinach, thawed
1/2 pound ground turkey sausage
1 cup chopped onion
1/3 cup margarine or butter
1 teaspoon dried sage, crushed
1/4 teaspoon pepper
9 cups dry sourdough or French bread cubes
1 to 1-1/3 cups chicken broth
Remove green tops from fennel; snip enough of the top to
make 1 tablespoon. Set aside. Cut fennel bulb into wedges,
removing the core. Coarsely chop fennel (about 1-1/4
cups); set aside.
Press thawed spinach in a colander to remove liquid.
Transfer spinach to a large mixing bowl; set aside.
Cook turkey sausage in a skillet until brown. Drain off
fat. Add sausage to spinach.
Cook fennel and onion in hot margarine or butter in the
same skillet until tender. Stir in snipped fennel tops,
sage, pepper, and 1/8 teaspoon salt.
Add fennel mixture to sausage mixture. Stir in bread
cubes. Drizzle with enough broth to moisten; toss gently
to coat.
Use to stuff a 12- to 14-pound turkey. Spoon remaining
stuffing into a casserole. Cover and chill casserole until
ready to add to the oven. The last 30 to 45 minutes of
turkey roasting, add the casserole and bake until heated
through.
