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Fennel and Escarole Stuffing with Pine Nuts

Source: Fine Cooking - Issue No. 24
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Active Time:  15 Minutes
Total Time:  1 Hour
  Yields 12 cups
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
Fennel and Escarole Stuffing with Pine Nuts Recipe at Cooking.com
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.


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.


Serving size = 1 cup


Recipe reprinted by permission of Fine Cooking Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Yields 12 cups
Calories: 115
Sodium: 240mg
Fiber: 2g
Carbohydrates, Total: 12g
Protein: 3g
% Cal. from Fat: 47%
Fat. Total: 6g
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