Savory Sausage Stuffing

Savory Sausage Stuffing. From FamilyFun magazine.

1 lb loaf of sturdy bread
1 lb Italian sausage links, mild or hot (fully cooked)
1/4 cup unsalted butter
1 large onion, chopped
1 bulb fennel, finely chopped or 2 cups finely chopped celery (or a combination)
1 large carrot, peeled and finely diced
1 bay leaf
1 1/2 cups chopped mushrooms
1/2 to 3/4 cup chopped fresh herbs (parsley, sage, rosemary and/or thyme)
1/2 cup pin nuts, pan toasted (optional)
Salt and ground pepper to taste
2 large eggs, lightly beaten

1. Slice bread into 3/4 inch cubes and allow to air-dry for several hours (or dry in a 350°F oven for about 10 minutes). Transfer the bread to a very large mixing bowl and set it aside.
2. Score the casings on the sausages and peel them off. Cut them into 1/4-inch pieces.
3. Melt the butter in a very large sauté pan. Stir in the onion, fennel, carrot, and bay leaf and sauté over medium heat for 8 minutes, stirring often. Stir in the mushrooms and sausage. Cover and sauté 3 minutes more. Remove from heat.
4. Remove the bay leaf and add the sautéed mixture, fresh herbs, and toasted pine nuts to the bread. Gently toss the mixture and add the chicken broth, 1/4 cup or less at a time, until the bread seems moist but not soggy. Taste, adding salt and pepper. Add the eggs and mix gently. Stuff turkey. Makes 10 servings.