Smoked bacon and Italian sausage make a hearty contribution to a stuffing based on cubes of French baguette. Chopped fresh fennel and white wine add layers of flavor.

Fennel and Bacon Stuffing

Preheat oven to 350 degrees. Fry bacon in large heavy saut&#233; pan over medium-high heat until golden brown, about 7 minutes. Using slotted spoon, transfer bacon to plate. Pour off all but 2 tablespoons of bacon drippings remaining in pan.

Add onions to same pan and saut&#233; until tender, about 4 minutes. Add garlic and saut&#233; until fragrant, about 30 seconds. Add sausages, parsley and thyme and cook until sausage browns, about 4 minutes.

Add fennel and cook until tender and pale golden, stirring often, about 5 minutes. Stir in cooked bacon. Add wine and bring to a simmer. Add butter and cook until butter melts. Remove from heat and stir in broth.

Place bread cubes in very large bowl. Add sausage mixture and toss to coat. Season stuffing to taste with salt and pepper. Mix in eggs.

Transfer stuffing to a 3-quart baking dish. Cover with foil and bake for 25 minutes. Uncover stuffing and bake until golden brown on top, about 15 minutes.