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Recipes

Fennel, Pine Nut, and Roasted-Lemon Stuffing

By Molly Stevens

4.0

(1)

Recipe information

  • Yield

    12 Servings

Ingredients

1

1 1/2-pound loaf country bread, any hard crusts trimmed, cut into 1-inch cubes (about 12 cups)

2

lemons, quartered lengthwise, seeded, cut crosswise into 1/4-inch-thick slices

2

teaspoons olive oil

10

tablespoons (1 1/4 sticks) unsalted butter, divided

2

medium fresh fennel bulbs, trimmed, chopped (about 4 cups)

2

1/2 cups chopped onions

3

garlic cloves, minced

1

tablespoon chopped fresh thyme

1

1/2 teaspoons fennel seeds, lightly crushed in mortar with pestle or in resealable plastic bag

1

teaspoon coarse kosher salt

1

/2 teaspoon freshly ground black pepper

1

/3 cup chopped fresh Italian parsley

1

/3 cup pine nuts, lightly toasted

1

1/2 cups Turkey Broth (click for recipe) or low-salt chicken broth

Need to make a substitution?

Preparation

  1. Step 1

    Preheat oven to 350°F. Arrange bread cubes in single layer on large rimmed baking sheet. Bake until partially dry, about 12 minutes. Cool. Increase oven temperature to 450°F. Line rimmed baking sheet with parchment paper. Place lemon slices on prepared sheet; drizzle with oil and toss to coat. Spread in single layer. Roast until browned in spots, about 20 minutes. Chop coarsely. Set aside, reserving any juices.

    Step 2

    Generously butter 13x9x2-inch glass baking dish with 1 tablespoon butter. Melt remaining 9 tablespoons butter in heavy large skillet over medium heat. Add chopped fennel, onions, garlic, thyme, fennel seeds, 1 teaspoon salt, and 1/2 teaspoon pepper. Cover and cook until vegetables are soft, about 20 minutes. Transfer vegetables to very large bowl. Add bread, parsley, pine nuts, and roasted lemons with any reserved juices; toss to combine. Season to taste with additional salt and pepper. Transfer to prepared baking dish. DO AHEAD Can be made 1 day ahead. Cover; chill.

    Step 3

    Preheat oven to 350°F. Drizzle 1 1/2 cups turkey broth over stuffing in dish; cover with foil. Bake 30 minutes (45 minutes if refrigerated). Uncover and continue baking until crusty and brown, about 25 minutes longer. Serve warm.

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