Rosemary Bread Stuffing With Speck, Fennel, And Lemon Recipe

Name: Rosemary Bread Stuffing With Speck, Fennel, And Lemon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 14 1/2- to 16-ounce purchased rosemary-olive bread, crust removed, bread cut into 1/2-inch cubes; 7 tablespoons extra-virgin olive oil, divided; 4 tablespoons (1/2 stick) butter, melted, divided; 1/3 cup dry white wine; 1/3 cup golden raisins; 1 tablespoon fennel seeds; 2 cups chopped fresh fennel bulb (from 1 large) plus 1 tablespoon chopped fresh fennel fronds; 1 cup finely chopped shallots; 1/2 teaspoon coarse kosher salt; 1/2 teaspoon freshly ground black pepper; 8 ounces thinly sliced Speck or prosciutto, coarsely chopped; 1 tablespoon finely grated lemon peel; 1 cup (or more) low-salt chicken broth; 2 large eggs, beaten to blend

Servings: persons

1 14 1/2- to 16-ounce purchased rosemary-olive bread, crust removed, bread cut into 1/2-inch cubes
7 tablespoons extra-virgin olive oil, divided
4 tablespoons (1/2 stick) butter, melted, divided
1/3 cup dry white wine
1/3 cup golden raisins
1 tablespoon fennel seeds
2 cups chopped fresh fennel bulb (from 1 large) plus 1 tablespoon chopped fresh fennel fronds
1 cup finely chopped shallots
1/2 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper
8 ounces thinly sliced Speck or prosciutto, coarsely chopped
1 tablespoon finely grated lemon peel
1 cup (or more) low-salt chicken broth
2 large eggs, beaten to blend

1
Preheat oven to 375u00b0F. Toss bread cubes, 3 tablespoons oil, and 2 tablespoons melted butter in large bowl. Spread mixture on large rimmed baking sheet. Bake until bread cubes are golden, stirring occasionally, 20 to 22 minutes. Cool.
2
Mix wine and raisins in small saucepan; let soak 10 minutes. Boil 2 minutes. Cool.
3
Stir fennel seeds in small dry skillet over medium heat until fragrant and slightly darker, 2 to 3 minutes. Transfer fennel seeds to plate to cool. Finely grind seeds in mortar with pestle or in spice mill.
4
Heat 2 tablespoons butter with 3 tablespoons oil in large skillet over medium-high heat. Add fennel bulb, shallots, 1/2 teaspoon coarse salt, and 1/2 teaspoon pepper; saute until fennel is tender and shallots are pale golden, about 7 minutes. Stir in ground fennel seeds, Speck, lemon peel, and fennel fronds. Stir raisins into fennel mixture; cool. DO AHEAD:
5
Preheat to 375u00b0F. Coat 13 x 9 x 2-inch glass baking dish with 1 tablespoon oil. Toss bread cubes and fennel mixture in large bowl. Add 1 cup broth and eggs; toss until moistened, adding up to 1/4 cup more broth if dry. Transfer stuffing to prepared baking dish. Cover with foil coated lightly with oil, oiled side down. Bake until stuffing is heated through, about 30 minutes. Remove foil; bake uncovered until top is crisp and golden, about 30 minutes.

537

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 14 ingredients. The key ingredients include: 1 14 1/2- to 16-ounce purchased rosemary-olive bread, crust removed, bread cut into 1/2-inch cubes, 7 tablespoons extra-virgin olive oil, divided, 4 tablespoons (1/2 stick) butter, melted, divided, 1/3 cup dry white wine, and more.

Yes, Rosemary Bread Stuffing With Speck, Fennel, And Lemon falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rosemary Bread Stuffing With Speck, Fennel, And Lemon

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