Preheat oven to 350° F.
Evenly distribute bread cubes on two baking sheets; bake for 10-12 minutes or until toasted and crisp. Flip bread once or twice to ensure even toasting. When crisp, remove from oven and set aside. Increase the oven temperature to 375° F.
While bread is toasting, place a large skillet over medium heat; add olive oil, onion, celery, mushrooms, and fennel. Sauté for 12 to 15 minutes, stirring frequently, until vegetables are
soft and the onion is translucent.
Add thyme and sage to the onion mixture and stir well. Reduce heat to low; cover and cook for 5 minutes, stirring occasionally. Remove onion mixture from heat, uncover, and allow to cool for 5 minutes.
Combine bread and vegetable mixture in a large casserole dish, mix well.
Add 1 cup of broth to the bread mixture and stir to combine. Slowly add the remaining broth and stir until the mixture is moist throughout – not too wet or too dry.
Add a pinch of sea salt and freshly ground pepper to taste and give one last stir.
Place casserole into the preheated oven and cook for 35 to 45 minutes, or until the top becomes crispy and begins to brown.
The Nutrition Facts box below provides estimated nutritional information for this recipe.