Sausage Fennel Stuffing

1 pound sweet Italian sausage, casing discarded

½ stick (¼ cup) unsalted butter

2 medium-large onions, chopped fine

1 ½ pounds fennel bulbs (sometimes called anise, about 2 medium), stalks trimmed flush with bulbs and bulbs chopped fine (about 4 ½ cups)

2 teaspoons fennel seeds, chopped fine

¼ cup Pernod or other anise-flavored apéritif

2 teaspoons dried thyme, crumbled

2 teaspoons dried tarragon, crumbled

5 cups corn bread for stuffing or packaged corn bread stuffing

Directions at epicurious.com

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