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Active Time: 15 Minutes
Total Time: 1 Hour
Yield: Yields 12 cups
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| You don't need a turkey to make stuffing; this Fennel and Escarole Stuffing tastes great as a casserole. If baking stuffing in a pan, add one or two cups of stock to the dish since there aren't any juices from the bird. This stuffing is great in a casserole topped with a little Parmesan cheese. |
RECIPE INGREDIENTS
| 4 tablespoons olive oil |
| 1 1/2 cups chopped onion |
| 4 cups chopped fresh fennel |
| 2 tablespoons finely chopped garlic |
| 1 tablespoon chopped fresh rosemary or 1 teaspoon dried |
| 1 tablespoon chopped fresh thyme or 1 teaspoon dried |
| 1 teaspoon fennel seeds, lightly crushed |
| 1 teaspoon salt |
| 1 medium head escarole, washed thoroughly and cut into 1-inch pieces (about 6 cups) |
| 1/2 cup dry white wine |
| 8 cups stale or lightly toasted 1/2-inch bread cubes, preferably from a chewy sourdough loaf |
| 1/2 cup pine nuts, lightly toasted |
| 2 teaspoons grated lemon zest |
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DIRECTIONS
Heat the olive oil in a large skillet over medium-low heat. Add the onion, fennel, garlic, rosemary, thyme, fennel seeds, and salt. Cook, covered, until the onion is soft and translucent, 5 to 7 min. Add the escarole, cover, and cook until the escarole is wilted. Add the wine and let it simmer until some of the liquid has evaporated, 2 or 3 minutes. In a large bowl, combine the vegetables with the bread cubes, pine nuts, and lemon zest. Season with freshly ground black pepper to taste; toss to combine. The stuffing should just hold together when mounded on a spoon. Bake in the bird or in a casserole as directed below.
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Stuff the bird -- or, if baking some or all of the stuffing in a casserole, pour a cup or two of stock over the stuffing to replace the juices the stuffing would have absorbed from the bird. Bake it covered until heated through, 45 minutes to 1 hour. For a crunchy top, uncover it for the last 15 minutes of baking.
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Serving size = 1 cup
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Recipe reprinted by permission of Fine Cooking Magazine. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Yields 12 cups
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| Carbohydrates, Total: |
12g |
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