This sweet and savory stuffing can be made two weeks ahead and frozen. Defrost it in the refrigerator the night before Thanksgiving.

　　

Ingredients

10 cups cubed (1 inch) day-old French sourdough bread

　　6 tablespoons olive oil

　　1 tablespoon dried thyme

　　Salt and pepper, to taste

　　2 pounds sweet Italian sausage, casings removed

　　3 tablespoons unsalted butter

　　2 cups peeled and chopped (1/4 inch) onions

　　2 fennel bulbs, cored, trimmed and cut into 1/4-inch dice

　　2 cups dried cranberries

　　2 cups coarsely chopped walnuts

　　Finely grated zest of 2 oranges

　　2 teaspoons dried sage leaves

　　1/4 cup chopped flat-leaf parsley

　　1 cup defatted chicken broth

　　

Step 1

1. Toss the bread cubes in a large bowl with 2 tablespoons of the olive oil, thyme, salt and pepper. Lay out on 2 baking sheets. Bake at 350°F for 15 minutes or until lightly toasted. Let cool, then return bread cubes to the bowl.

　　

Step 2

2. Cook the sausage in 2 tablespoons olive oil in a skillet over medium-high heat for 20 minutes, breaking up the meat with a spatula. (Pour off and discard excess fat.) With a slotted spoon, remove sausage meat to bread cubes.

　　

Step 3

3. Place the remaining olive oil and the butter in a heavy saucepan. Cook onions and fennel over medium-low heat for 10 minutes. Add the cranberries; cook 5 minutes more. Fold into the bread cubes with the walnuts, orange zest, sage and parsley. Drizzle in the broth, 1/2 cup at a time, to moisten the stuffing. Adjust seasonings. Let cool completely before stuffing the turkey. Cook stuffing inside the turkey or heat, covered, in an ovenproof dish at 350°F for 20 to 25 minutes before serving.

　　

Nutrition Per Serving

Nutritional analysis per cup: 320 calories

　　30 g carbohydrate

　　14 g protein

　　18 g fat

　　20 mg cholesterol

　　#### Nutritional analysis provided by PARADE