7 cups 3/4-inch cubed white bread
1/2 lb. sweet sausage
1/2 lb. spicy Italian sausage
6 tablespoons unsalted butter
2 cups finely chopped onion (about 2 med. sized onions)
1 1/2 lb. coarsely chopped fennel bulbs
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons roughly ground fennel seed
2 tablespoons fresh thyme, chopped
2 tablespoons fresh tarragon, chopped
1 cup turkey broth (chicken broth works but alters taste)
1/2 lb. pancetta, cut into thin strips
Lightly brown the bread in a single layer on baking sheet in a 325 degrees F oven. Cook about 15 minutes.
Remove the casings of the sausage and fry over medium heat until browned and cooked. Cook about 7 minutes.
Leave the oil produced from the sausage in the pan, and reduce heat. Add butter and melt on low. Once butter is melted, turn heat back up to medium and add onions, fennel, and salt / pepper. Cook until soft, about 12 minutes.
Add fennel seeds, thyme and tarragon and cook for 1 minute, continuously stirring.
In a buttered 13 x 19-in. shallow bake dish, combine sausage mixture and dried bread.
Drizzle with the broth and top with pancetta. Serve.