Fennel And Mushroom Dressing/Stuffing Recipe

Name: Fennel And Mushroom Dressing/Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 cups Multi Grain Bread, Cut Into 1-inch Cubes; 4 Tablespoons Butter, Divided; 5 Tablespoons Extra Virgin Olive Oil, Divided; 1/2 whole Medium Onion, Medium Dice; 1 whole Large Leek, Thinly Sliced; 2 whole Medium Carrots, Medium Dice; 1 whole Small Fennel Bulb, Medium Dice; 8 ounces, weight Mushrooms, Medium Dice; 3 cloves Garlic, Minced; 3 Tablespoons Fresh Italian Flat Leaf Parsley, Finely Chopped; 1-1/2 teaspoon Fresh Thyme Leaves, Chopped (or 1 Teaspoon Dried); 1 teaspoon Fennel Fronds, Finely Chopped; 1 cup Chicken Or Vegetable Stock, Low Or No Sodium, Up To Double The Amount As Needed; 3/4 cups Parmesan Cheese (Optional); Salt And Pepper, to taste

Servings: persons

8 cups Multi Grain Bread, Cut Into 1-inch Cubes
4 Tablespoons Butter, Divided
5 Tablespoons Extra Virgin Olive Oil, Divided
1/2 whole Medium Onion, Medium Dice
1 whole Large Leek, Thinly Sliced
2 whole Medium Carrots, Medium Dice
1 whole Small Fennel Bulb, Medium Dice
8 ounces, weight Mushrooms, Medium Dice
3 cloves Garlic, Minced
3 Tablespoons Fresh Italian Flat Leaf Parsley, Finely Chopped
1-1/2 teaspoon Fresh Thyme Leaves, Chopped (or 1 Teaspoon Dried)
1 teaspoon Fennel Fronds, Finely Chopped
1 cup Chicken Or Vegetable Stock, Low Or No Sodium, Up To Double The Amount As Needed
3/4 cups Parmesan Cheese (Optional)
Salt And Pepper, to taste

1
1. To making dressing, preheat oven to 375u00b0F and grease an 8x11x2 inch baking dish with softened butter. If making stuffing, obviously skip this.
2
2. Add the bread to a large bowl. Set to the side.
3
3. Add 3 tablespoons butter and 3 tablespoons olive oil to a large skillet. Add the onion, leeks, carrot, and fennel to the pan. Season with a pinch each of salt and pepper and sweat over medium heat until the onions are translucent and the carrots are soft. Add to the bowl with the bread cubes.
4
4. Return the skillet to medium-high heat and add the remaining 1 tablespoon butter and 2 tablespoons olive oil. Add the mushrooms and cook, stirring occasionally. After about 7 minutes, when the mushrooms are mostly browned, add the garlic as well as a pinch of salt and pepper. Cook for about 1 minute. Add this to the bowl with the bread and veggies.
5
5. Stir the Italian parsley, thyme, and fennel fronds into the bread mixture. Add the stock 1/2 cup at a time. Fresher bread will require less liquid. (If you're making dressing, then make the bread a little moister than you would like to eat it, because it will dry out slightly as it bakes. If making stuffing, the stuffing will absorb more moisture from the turkey.) Stir in the Parmesan cheese (optional) and season with salt and pepper to taste.
6
6. If you're stuffing the turkey, loosely fill the cavity with the stuffing. For dressing, pour the bread mixture into the greased baking dish and cover with aluminum foil. Bake for 20 minutes with the foil and then remove the foil and bake for 20 minutes longer, until the top is brown.
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7. Allow the dressing to set for just a few minutes.
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Note: Dressing can be made in a couple of days in advance and kept in the refrigerator, just be sure to leave the glass or ceramic baking dish out at room temperature for about 20 minutes before putting it into the hot oven. Also, increase the amount of time the dressing bakes with the foil on to 30 minutes.

517

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 8 cups Multi Grain Bread, Cut Into 1-inch Cubes, 4 Tablespoons Butter, Divided, 5 Tablespoons Extra Virgin Olive Oil, Divided, 1/2 whole Medium Onion, Medium Dice, and more.

Yes, Fennel And Mushroom Dressing/Stuffing falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Fennel And Mushroom Dressing/Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions