Fennel, Prosciutto and Pine Nut Stuffing Recipe

Name: Fennel, Prosciutto and Pine Nut Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1-pound round sourdough bread, crust trimmed, cut into 3/4-inch cubes (about 10 cups); 6 tablespoons (3/4 stick) butter; 5 cups thinly sliced green onions; 3 medium fennel bulbs, trimmed, bulbs very coarsely chopped; 1 tablespoon fennel seeds, coarsely ground; 9 ounces prosciutto, chopped; 1 cup pine nuts, toasted; 1/2 cup chopped fresh Italian parsley; 1 tablespoon chopped fresh marjoram; 1 1/2 teaspoons grated lemon peel; 4 large eggs, beaten to blend; Canned low-salt chicken broth

Servings: persons

1 1-pound round sourdough bread, crust trimmed, cut into 3/4-inch cubes (about 10 cups)
6 tablespoons (3/4 stick) butter
5 cups thinly sliced green onions
3 medium fennel bulbs, trimmed, bulbs very coarsely chopped
1 tablespoon fennel seeds, coarsely ground
9 ounces prosciutto, chopped
1 cup pine nuts, toasted
1/2 cup chopped fresh Italian parsley
1 tablespoon chopped fresh marjoram
1 1/2 teaspoons grated lemon peel
4 large eggs, beaten to blend
Canned low-salt chicken broth

1
Preheat oven to 350F.
2
Divide bread between 2 large rimmed baking sheets.
3
Bake until slightly dry, about 10 minutes.
4
Cool completely.
5
Transfer to large bowl.
6
Melt butter in large skillet over high heat.
7
Add onions and fennel bulbs and seeds; saute until onions soften but fennel bulbs are still crisp-tender, about 8 minutes.
8
Remove from heat.
9
Mix in prosciutto, pine nuts, parsley, marjoram and lemon peel.
10
(Bread and fennel mixture can be made 1 day ahead.
11
Cover separately.
12
Store bread at room temperature; refrigerate fennel.)
13
Add fennel mixture to bread.
14
Season with salt and pepper.
15
Mix in eggs.
16
Loosely fill main cavity with stuffing.
17
Add enough broth to remaining stuffing to moisten lightly (about 1/4 to 1/2 cup, depending on amount of remaining stuffing).
18
Generously butter glass baking dish.
19
Spoon remaining stuffing into prepared dish.
20
Cover with buttered foil, buttered side down.
21
Bake stuffing in dish alongside turkey until heated through, about 25 to 30 minutes.
22
Uncover and bake until top is slightly crisp and golden, about 15 to 20 minutes.
23
Preheat oven to 350F.
24
Generously butter 13 x 9 x 2-inch glass baking dish.
25
Add enough broth to stuffing to moisten (about 3/4 to 1 cup).
26
Transfer stuffing to prepared dish.
27
Cover with butter foil, buttered side down; bake until heated through, about 30 to 35 minutes.
28
Uncover and bake until top is slightly crisp and golden, about 20 to 25 minutes longer.

829

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 12 ingredients. The key ingredients include: 1 1-pound round sourdough bread, crust trimmed, cut into 3/4-inch cubes (about 10 cups), 6 tablespoons (3/4 stick) butter, 5 cups thinly sliced green onions, 3 medium fennel bulbs, trimmed, bulbs very coarsely chopped, and more.

Yes, Fennel, Prosciutto and Pine Nut 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, Prosciutto and Pine Nut Stuffing

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