Stuffing stuffed in a bundt pan - crazy!

Oh yeah, Thanksgiving stuffing just broke the mold....taking it to a new level. I always make up my own little recipe. Here is what I did this year. 

Ingredients:

- tube of Jimmy Dean sage flavored sausage

- two Vidalia onions

- one bulb of fennel

- one small container white mushrooms

- two apples (mine were Pink Lady apples from Mercier Orchards)

- 2 bags of the traditional bread stuffing cubes (used 1 bag and half the other bag)

- 3 cups of chicken broth

- 1 and 1/2 sticks of butter

- 2 eggs

- fresh thyme leaves

- salt and pepper

- Pam

- pretty bundt pan. Mine is from Williams Sonoma

Here's whatcha do:

- preheat the oven to 400 degrees F

- sauté the sausage over high heat until nice and dark brown and then set aside to drain on paper towels

-chop your fennel bulb (don't use the stems just the round bulb) into thin slices and your two onions

- sauté the onions and fennel with about 1/2 a stick of butter in medium low until nice and caramelized. Add kosher salt as needed.  Set that aside. 

- chop your mushrooms, apples (don't use skin or core) and celery into nice small slices/dices

- sauté the mushrooms, celery and apples in about 1/2 stick of butter until nice and soft. Add kosher salt as needed. 

- in a big bowl mix up the sausage and all the vegetables you sautéed 

- heat the broth until hot 

- add the bread cubes (I used 1 whole bag and 1/2 the other bag) to the bowl

- pour in the hot broth

- mix it all up and add salt pepper and thyme leaves as needed

- add in the 2 eggs once cooled a minute and mix it all up with your hands. The eggs will help hold it together in the oven 

- spray down your bundt pan really well with Pam

- Then take more butter and grease the bundt pan further and even cut little butter slices and put in all the nooks and crannies of the pan. 

- pour the stuffing mixture into the pan and press it all down to pack it in tight

- put more butter slices all over the top (YES DO IT)

- put the bundt pan on a cookie sheet so it catches the butter drippings

- bake for about 40 - 50 minutes on 400

- let cool for at least an hour so it can set up

- take a deep breath.  Ready. Flip it out onto a plate. Do it fast. Hit the top a few times. 

- garnish with thyme leaves

BOOM