- 8 cups ¾" cubes ciabatta or other light crusty bread (10-12 oz.)
- 1/4 cup olive oil
- 8 oz. sweet Italian sausage, casings removed
- 3 cups chopped fennel (1 large bulb)
- 1 1/2 cups chopped onion (2 medium)
- 1 Tbsp. finely chopped fresh thyme (or 1 tsp. dry)
- 1/2 cup white wine
- 1/2 cup chicken broth
- 1 Tbsp. grated lemon rind
- 1 log (10.5 oz.) Ile de France® La Bûchette Goat cheese, crumbled (2 1/2 cups), divided
- 3/4 cup pitted kalamata olives
- 1/3 cup oil-packed sun-dried tomatoes, drained and chopped
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- Preheat oven to 350°F. On two baking sheets, arrange bread in a single layer. Bake until dry but not toasted, about 10 minutes; let it cool.
- In a large skillet over medium- high heat, add oil and sausage. Cook, stirring frequently and breaking up large pieces, until browned, 5-7 minutes. Add fennel, onion and thyme. Cover and cook, stirring occasionally until tender, about 15 minutes.
- Turn into a large bowl; stir in wine, broth and lemon rind. Add bread and toss well. Add 2 cups cheese, olives and tomatoes; toss lightly just to combine.
- Turn into greased 13" x 9" baking dish; cover with foil and bake 45 minutes. Top with remaining 1/2 cup cheese and bake uncovered until melted, about 5 minutes.
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