Name: Fennel, Pine Nut, and Roasted-Lemon Stuffing
Yield: Makes 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 or low-salt chicken broth

Recipe information

Yield
Makes 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 or low-salt chicken broth

Preparation

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.

TagsStuffing American Lemon Citrus Fruit Fennel Root Vegetable Vegetable Pine Nut Nut Side Dinner Make Ahead Oven Bake Thanksgiving Fall Winter Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes