Fennel & Bacon Stuffing

10 slices bacon, coarsely chopped
1 large onion, chopped
3 garlic cloves, finely chopped
8 oz mild or spicy Italian sausages, casings removed
2 T chopped fresh parsley
1 T chopped fresh thyme
2 fennel bulbs, medium diced
1/4 c dry white wine
1/2 c. butter, diced
3/4 c turkey broth or chicken broth (double this for a larger batch)
1 lb french baguette, bottom crust trimmed, bread cut into 3/4 inch cubes (this can be doubled for a larger batch)
Kosher salt and freshly ground black pepper
2 large eggs, beaten to blend (3 for a larger batch)

Preheat oven to 350 degrees. Fry bacon in heavy large saute pan over medium-high heat until golden brown, about 7 minutes. Using slotted spoon, transfer bacon to plate. Pour off all but 2 T of fat remaining in pan.

Add onions to same pan and saute until tender, about 4 minutes. Add garlic and saute 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 13 x 9 inch baking dish. Cover with foil and bake for 25 minutes. Uncover stuffing and bake until golden brown on top, about 15 minutes