Rosemary Bread Stuffing with Speck, Fennel, and Lemon

Name: Rosemary Bread Stuffing with Speck, Fennel, and Lemon
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper; 4 Tbsps (1/2 stick) butter, melted, divided; 1 teaspoons coarse kosher salt; 79 milliliters dry white wine; 2 larges eggs, beaten to blend; 473 milliliters chopped fresh fennel bulb (from 1 large) plus 1 tablespoon chopped fresh fennel fronds; 1 Tbsp fennel seeds; 79 milliliters golden raisins; 237 milliliters (or more) low-salt chicken broth; 411 grams purchased rosemary-olive bread, crust removed, bread cut into 1/2-inch cubes; 7 Tbsps extra-virgin olive oil, divided; 237 milliliters finely chopped shallots; 227 grams thinly sliced Speck or prosciutto, coarsely chopped

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

Preheat oven to 375°F. Toss bread cubes, 3tablespoons oil, and 2 tablespoons meltedbutter in large bowl.

Ingredients you will need

Bread Cubes

Cooking Oil

Equipment you will use

Bowl

Oven

Spread mixtureon large rimmed baking sheet.

Ingredients you will need

Spread

Equipment you will use

Baking Sheet

Bakeuntil bread cubes are golden, stirringoccasionally, 20 to 22 minutes. Cool.

Ingredients you will need

Bread Cubes

Mix wine and raisins in small saucepan;let soak 10 minutes. Boil 2 minutes. Cool.

Ingredients you will need

Raisins

Wine

Equipment you will use

Sauce Pan

Stir fennel seeds in small dry skilletover medium heat until fragrant and slightlydarker, 2 to 3 minutes.

Ingredients you will need

Fennel Seeds

Transfer fennelseeds to plate to cool. Finely grind seeds inmortar with pestle or in spice mill.

Ingredients you will need

Seeds

Equipment you will use

Mortar And Pestle

Heat 2 tablespoons butter with 3tablespoons oil in large skillet over medium-highheat.

Ingredients you will need

Butter

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Bread Cubes

Coarse Salt