MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Artisanal Bread Stuffing
Categories: Breads, Stuffing, Nuts, Vegetables, Poultry
Yield: 10 Servings

12 c 1/2" to 3/4" cubes artisanal
- bread
1/2 c Pine nuts
- cooking spray
4 1/2 c Coarse chopped, cored
- fennel; reserve leafy
- green tops
3 md Onions, chopped (1-1/2
- cups)
6 tb Butter
1 1/2 c Pitted Kalamata olives;
- coarse chopped
3 tb Snipped fresh thyme
+=OR=+
1 tb Dried thyme; crushed
3/4 ts Coarse ground black pepper
2 1/4 c Chicken broth

Set oven @ 350ºF/175ºC.

In a large roasting pan combine bread cubes and pine nuts.
Roast for 15 to 20 minutes or until bread cubes are crisp
and pine nuts are lightly browned, tossing once. Set aside
to cool.

Meanwhile, lightly coat a 3 quart rectangular baking dish
with cooking spray; set aside. In a large skillet cook
fennel and onions in hot butter over medium-high heat
about 10 minutes or until vegetables are tender, stirring
occasionally. Stir in olives, thyme, and pepper.

In a very large bowl combine bread cubes and pine nuts and
fennel mixture, tossing to combine. Drizzle with chicken
broth to moisten, tossing gently to combine.

Spoon stuffing into prepared baking dish. Bake, covered,
for 45 minutes. Uncover and bake about 15 minutes more or
until the stuffing is heated through. If desired, chop
reserved fennel greens and sprinkle on top.

MAKE-AHEAD DIRECTIONS: Toast the bread cubes and pine nuts
in Step 1 and store in an airtight container at room
temperature for up to 1 day. Chop the fennel and onion;
place in airtight containers. Cover and chill for up to 6
hours before preparing stuffing.

Makes: 10 servings

Better Homes & Gardens | July 2016

MM Format by Dave Drum - 28 July 2016

Uncle Dirty Dave's Archives

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