Fennel, Pine Nut, And Roasted-Lemon Stuffing Recipe

Name: Fennel, Pine Nut, And Roasted-Lemon Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (1 1/2-pound) loaf country bread, any hard crusts trimmed, cut into 1-inch cubes (about ½ 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; or low-salt chicken broth

Servings: persons

1 (1 1/2-pound) loaf country bread, any hard crusts trimmed, cut into 1-inch cubes (about ½ 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
or low-salt chicken broth

1
Preheat oven to 350u00b0F. Arrange bread cubes in single layer on large rimmed baking sheet. Bake until partially dry, about 12 minutes. Cool. Increase oven temperature to 450u00b0F. 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.
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.
3
Can be made 1 day ahead. Cover; chill.
4
Preheat oven to 350u00b0F. Drizzle 1 1/2 cups
5
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.

605

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 1 (1 1/2-pound) loaf country bread, any hard crusts trimmed, cut into 1-inch cubes (about ½ 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, and more.

Yes, Fennel, Pine Nut, And Roasted-Lemon Stuffing falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fennel, Pine Nut, And Roasted-Lemon Stuffing

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