Herb and Fennel Stuffing
This will be the showstopper on your holiday table. Between the fennel and fresh herbs, there is nothing you won't like about this stuffing!
Ingredients
- 2 lbs loaf of country-style bread torn into 1in pieces
- 1/4 cup canola or olive oil
- 2 medium onions finely chopped
- 1 fennel bulb finely chopped
- 4 celery stalks finely chopped
- 1/2 cup dry white wine
- 1 cup butter 2 sticks
- 1 cup fresh parsely chopped
- 1 pack fresh poultry blend of herbs sage, rosemary, thyme
- 3 teaspoons kosher salt
- 2 teaspoons freshly ground black pepper
- 2 large eggs
- 2 1/2 cups low-sodium chicken broth
Instructions
- Place a rack in middle of oven; preheat to 250°. Arrange bread in a single layer on a rimmed baking sheet. Bake, tossing occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl. Increase oven temperature to 350°.
- Meanwhile, heat oil in a large skillet over medium-high. Cook onions, fennel, and celery, stirring often, until softened but not yet browned, 8–10 minutes. Add wine and cook, stirring, until almost completely evaporated, about 1 minute. Add butter and cook, stirring, until melted, about 3 minutes. Scrape vegetable mixture over bread in bowl and mix in parsley, sage, rosemary, thyme, salt, and pepper.
- Whisk eggs and broth in a medium bowl to combine.
- Pour over bread mixture; fold gently until thoroughly coated.
- Put stuffing mixture into a 13x9" baking dish and pack stuffing down.
- Cover with foil and bake until you can see some bubbles around the edges of the dishes, 30–35 minutes.
- Increase oven temperature to 425°. Uncover stuffing and bake until top is golden brown and crisp, 20–25 minutes. Let sit 10 minutes before serving.
Notes
Stuffing can be assembled 1 day ahead; cover and chill. Bring to room temperature before baking.
You can also fully prepare 1 day before. Completely cool after baking, cover with foil and leave in fridge overnight. Then, cook at 350 degrees F for 15-20 minutes to serve.
Recipe adapted from Bon Appetit.