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Active Time
1 hour 10 minutes
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Total Time
2 1/2 hours
The technique:In this recipe, we started with purchased rosemary-olive bread, a single ingredient that's packed with flavor. Fennel, Speck, and raisins round out this super stuffing.
The payoff:There's lots of cooking to be done on Thanksgiving, so why not save yourself some work? Speck—lightly smoked, cured pork—adds a rich flavor to the stuffing.
Ingredients
Makes 8 servings
Step 1
Preheat oven to 375°F. Toss bread cubes, 3 tablespoons oil, and 2 tablespoons melted butter in large bowl. Spread mixture on large rimmed baking sheet. Bake until bread cubes are golden, stirring occasionally, 20 to 22 minutes. Cool.
Step 2
Mix wine and raisins in small saucepan; let soak 10 minutes. Boil 2 minutes. Cool.
Step 3
Stir fennel seeds in small dry skillet over medium heat until fragrant and slightly darker, 2 to 3 minutes. Transfer fennel seeds to plate to cool. Finely grind seeds in mortar with pestle or in spice mill.
Step 4
Heat 2 tablespoons butter with 3 tablespoons oil in large skillet over medium-high heat. Add fennel bulb, shallots, 1/2 teaspoon coarse salt, and 1/2 teaspoon pepper; sauté until fennel is tender and shallots are pale golden, about 7 minutes. Stir in ground fennel seeds, Speck, lemon peel, and fennel fronds. Stir raisins into fennel mixture; cool. DO AHEAD:Bread cubes and fennel mixture can be made 1 day ahead. Store bread airtight at room temperature. Cover and refrigerate fennel mixture.
Step 5
Preheat to 375°F. Coat 13 x 9 x 2-inch glass baking dish with 1 tablespoon oil. Toss bread cubes and fennel mixture in large bowl. Add 1 cup broth and eggs; toss until moistened, adding up to ¼ cup more broth if dry. Transfer stuffing to prepared baking dish. Cover with foil coated lightly with oil, oiled side down. Bake until stuffing is heated through, about 30 minutes. Remove foil; bake uncovered until top is crisp and golden, about 30 minutes.
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Reviews (5)
Back to TopDidn't like the bits of meat
natashanese
11/11/2012
I didn't like the meat flavor in my stuffing, made it overmuch for my taste. If you love pig flavor though, you'd probably like it.
Anonymous
12/3/2011
This stuffing was really good. Everyone loves it. They said the fennel gave an favoraful and interesting taste. I switched rasin with cranberry. It was more Christmasy and good.
claireorange
12/26/2010
This recipe was delicious! Everyotne loved it. I followed the recipe's advice and made everything ahead and then combined the two batches on the day of.
Anonymous
Granite Bay, CA
11/26/2010
This is an EXCELLENT recipe for stuffing. The flavors blended so well. High class all the way! Be sure to make what you can ahead of time. It is worth it. Also, watch the last 10-15 minutes of cooking time to make sure it doesn't get too crispy. I will be making this again next year.
Culinary_Ingenue
11/25/2010