Fennel and Escarole Stuffing with Pine Nuts

  • Active Time 15m
  • Total Time 1h

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.

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

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, 5-7 minutes. 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 <I>Fine Cooking<. All rights reserved.

RecID 2472

nutrition information per serving

115 calories; 6g total fat; 0mg cholesterol; 240mg sodium; 12g carbohydrates; 2g fiber; 3g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

Recommended Items for You

Follow Cooking.com

Sign Up for Cooking.com Email

Get an instant coupon for 10% off your next order plus the latest recipes, exculsive offers, and more straight to your inbox.