Name: Fennel, Pine Nut, and Roasted-Lemon Stuffing
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

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