Spinach Fennel and Sausage Stuffing with Toasted Brioche

Ingredients

• 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

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