Rosemary Bread Stuffing With Speck, Fennel, And Lemon
Serves: 4
Jewel Boehm
1 January 1970
Based on User reviews:
45
Spice
51
Sweetness
52
Sourness
38
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
7 tbsps
Extra-Virgin Olive Oil (divided)1 cup
White Wine (dry)1 cup
Golden Raisins1 tbsp
Fennel Seed1 cup
Shallot (finely chopped)1 tsp
Coarse Kosher Salt230 g
Speck (thinly sliced)1 tbsp
Lemon Peel (finely grated)Directions:
1
Preheat oven to 375°F
2
Toss bread cubes, 3 tablespoons oil, and 2 tablespoons melted butter in large bowl
3
Spread mixture on large rimmed baking sheet
4
Bake until bread cubes are golden, stirring occasionally, 20 to 22 minutes
5
Cool
6
Mix wine and raisins in small saucepan; let soak 10 minutes
7
Boil 2 minutes
8
Cool
9
Stir fennel seeds in small dry skillet over medium heat until fragrant and slightly darker, 2 to 3 minutes
10
Transfer fennel seeds to plate to cool
11
Finely grind seeds in mortar with pestle or in spice mill
12
Heat 2 tablespoons butter with 3 tablespoons oil in large skillet over medium-high heat
13
Add fennel bulb, shallots, 1/2 teaspoon coarse salt, and 1/2 teaspoon pepper; sauté until fennel is tender and shallots are pale golden, about 7 minutes
14
Stir in ground fennel seeds, Speck, lemon peel, and fennel fronds
15
Stir raisins into fennel mixture; cool
16
DO AHEAD: Bread cubes and fennel mixture can be made 1 day ahead
17
Store bread airtight at room temperature
18
Cover and refrigerate fennel mixture
19
Preheat to 375°F
20
Coat 13 x 9 x 2-inch glass baking dish with 1 tablespoon oil
21
Toss bread cubes and fennel mixture in large bowl
22
Add 1 cup broth and eggs; toss until moistened, adding up to ¼ cup more broth if dry
23
Transfer stuffing to prepared baking dish
24
Cover with foil coated lightly with oil, oiled side down
25
Bake until stuffing is heated through, about 30 minutes
26
Remove foil; bake uncovered until top is crisp and golden, about 30 minutes
27
Preheat oven to 375°F
28
Toss bread cubes, 3 tablespoons oil, and 2 tablespoons melted butter in large bowl
29
Spread mixture on large rimmed baking sheet
30
Bake until bread cubes are golden, stirring occasionally, 20 to 22 minutes
31
Cool
32
Mix wine and raisins in small saucepan; let soak 10 minutes
33
Boil 2 minutes
34
Cool
35
Stir fennel seeds in small dry skillet over medium heat until fragrant and slightly darker, 2 to 3 minutes
36
Transfer fennel seeds to plate to cool
37
Finely grind seeds in mortar with pestle or in spice mill
38
Heat 2 tablespoons butter with 3 tablespoons oil in large skillet over medium-high heat
39
Add fennel bulb, shallots, 1/2 teaspoon coarse salt, and 1/2 teaspoon pepper; sauté until fennel is tender and shallots are pale golden, about 7 minutes
40
Stir in ground fennel seeds, Speck, lemon peel, and fennel fronds
41
Stir raisins into fennel mixture; cool
42
DO AHEAD: Bread cubes and fennel mixture can be made 1 day ahead
43
Store bread airtight at room temperature
44
Cover and refrigerate fennel mixture
45
Preheat to 375°F
46
Coat 13 x 9 x 2-inch glass baking dish with 1 tablespoon oil
47
Toss bread cubes and fennel mixture in large bowl
48
Add 1 cup broth and eggs; toss until moistened, adding up to ¼ cup more broth if dry
49
Transfer stuffing to prepared baking dish
50
Cover with foil coated lightly with oil, oiled side down
51
Bake until stuffing is heated through, about 30 minutes
52
Remove foil; bake uncovered until top is crisp and golden, about 30 minutes