Servings: 6Prep: 20 minutesTotal: 1 hourIngredients2 Italian sausages, casings removedcanola oil, as needed2 stale baguettes, torn into pieces (about 450 grams)8-10 figs, cut into quarters4 ribs celery, chopped3 carrots, peeled and chopped2 yellow onions, diced1 fennel bulb, chopped2 tablespoons chopped parsley2 tablespoons chopped sage2 tablespoons chopped thyme1 teaspoon celery seeds3 bay leaves375 ml chicken or turkey broth½ cup Parmesan cheeseDirections1. Heat the oven to 425°F|220°C. Cook the sausage in a large skillet over medium-high, breaking up the sausage as you cook, until browned, about 8 minutes. Transfer to a bowl with the bread and figs and set aside.2. There should be some sausage fat left in the skillet, but if there isn't, add in 2 tablespoons of canola oil. Cook the celery, carrots, onions, and fennel and cook until soft, 7 minutes. Add the herbs, celery seeds, and bay leaves and cook for 5 minutes more. Add the mixture to the bowl with the bread and sausage along with the Parmesan cheese. Moisten the mixture with the broth and season with salt and pepper.3. Place the mixture into a casserole dish and bake until golden brown, about 35 minutes. Let the mixture sit for at least 30 minutes before serving.
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