Name: Kale Dressing
Yield: 8 to 10 Servings
Ingredients: 2 pounds country-style white bread, crusts removed, torn into 1-inch pieces; 3/4 cup extra-virgin olive oil, divided; 2 tablespoons fennel seeds; 1/4 cup (1/2 stick) unsalted butter; 2 sprigs rosemary; 1 dried chile de árbol, broken in half; 1 1/2 cups minced fennel; 1 1/2 cups minced onions; 2 tablespoons fresh thyme leaves; 3 garlic cloves, thinly sliced; Kosher salt and freshly ground black pepper; Slow-Cooked Tuscan Kale (click for recipe); 1/2 cup dry white wine; 3 1/2 cups low-sodium chicken or turkey broth; 2 large eggs, beaten to blend

Crisp around the edges and soft in the center, this side dish will please everyone at the table.

Recipe notes