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Rosemary Bread Stuffing with Speck, Fennel, and Lemon

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Rosemary Bread Stuffing with Speck, Fennel, and Lemon

Rosemary Bread Stuffing with Speck, Fennel, and Lemon

You can never have too many side dish recipes, so give Rosemary Bread Stuffing with Speck, Fennel, and Lemon If you have speck, golden raisins, coarse kosher salt, and a few other ingredients on hand, you can make it. It will be a hit at your Thanksgiving event. From preparation to the plate, this recipe takes around 5 hours.

Instructions

1
Preheat oven to 375°F. Toss bread cubes, 3tablespoons oil, and 2 tablespoons meltedbutter in large bowl.
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Bread CubesBread Cubes
Cooking OilCooking Oil
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BowlBowl
OvenOven
2
Spread mixtureon large rimmed baking sheet.
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SpreadSpread
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Baking SheetBaking Sheet
3
Bakeuntil bread cubes are golden, stirringoccasionally, 20 to 22 minutes. Cool.
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Bread CubesBread Cubes
4
Mix wine and raisins in small saucepan;let soak 10 minutes. Boil 2 minutes. Cool.
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RaisinsRaisins
WineWine
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Sauce PanSauce Pan
5
Stir fennel seeds in small dry skilletover medium heat until fragrant and slightlydarker, 2 to 3 minutes.
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Fennel SeedsFennel Seeds
6
Transfer fennelseeds to plate to cool. Finely grind seeds inmortar with pestle or in spice mill.
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SeedsSeeds
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Mortar And PestleMortar And Pestle
7
Heat 2 tablespoons butter with 3tablespoons oil in large skillet over medium-highheat.
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ButterButter
Cooking OilCooking Oil
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Frying PanFrying Pan
8
Add fennel bulb, shallots, 1/2teaspoon coarse salt, and 1/2 teaspoon pepper;sauté until fennel is tender and shallots arepale golden, about 7 minutes. Stir in groundfennel seeds, Speck, lemon peel, and fennelfronds. Stir raisins into fennel mixture; cool.DO AHEAD: Bread cubes and fennel mixturecan be made 1 day ahead. Store bread airtightat room temperature. Cover and refrigeratefennel mixture.
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Bread CubesBread Cubes
Coarse SaltCoarse Salt
FennelFennel
Lemon PeelLemon Peel
ShallotShallot
RaisinsRaisins
PepperPepper
BreadBread
SeedsSeeds
SpeckSpeck
9
Preheat to 375°F. Coat 13 x 9 x 2-inchglass baking dish with 1 tablespoon oil.Toss bread cubes and fennel mixture inlarge bowl.
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Bread CubesBread Cubes
FennelFennel
Cooking OilCooking Oil
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Baking PanBaking Pan
BowlBowl
10
Add 1 cup broth and eggs; tossuntil moistened, adding up to ¼ cup morebroth if dry.
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BrothBroth
EggEgg
11
Transfer stuffing to preparedbaking dish. Cover with foil coated lightlywith oil, oiled side down.
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StuffingStuffing
Cooking OilCooking Oil
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Aluminum FoilAluminum Foil
12
Bake until stuffingis heated through, about 30 minutes.
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OvenOven
13
Remove foil; bake uncovered until top iscrisp and golden, about 30 minutes.
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OvenOven
Aluminum FoilAluminum Foil
DifficultyExpert
Ready In5 hrs
Servings8
Health Score6
OccasionsThanksgiving
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