Name: Rosemary Bread Stuffing with Speck, Fennel, and Lemon
Prep time: 1 minutes
Total time: 2 minutes
Yield: 8 Servings
Ingredients: 1 14 1/2- to 16-ounce purchased rosemary-olive bread, crust removed, bread cut into 1/2-inch cubes; 7 tablespoons extra-virgin olive oil, divided; 4 tablespoons (1/2 stick) butter, melted, divided; 1/3 cup dry white wine; 1/3 cup golden raisins; 1 tablespoon fennel seeds; 2 cups chopped fresh fennel bulb (from 1 large) plus 1 tablespoon chopped fresh fennel fronds; 1 cup finely chopped shallots; 1/2 teaspoon coarse kosher salt; 1/2 teaspoon freshly ground black pepper; 8 ounces thinly sliced Speck or prosciutto, coarsely chopped; 1 tablespoon finely grated lemon peel; 1 cup (or more) low-salt chicken broth; 2 large eggs, beaten to blend

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