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This rustic bacon fennel stuffing isn’t here to play nice, it’s bold, buttery, and loaded with attitude. Toasted country bread gets drenched in wine, broth, and butter, then tossed with smoky bacon and fennel. Bake it until the top’s crisp and golden for a hearty side dish that steals the show.
Here’s Why This Fennel Stuffing Recipe Works
Bacon does double duty: You get crisp bits in the mix and smoky drippings to flavor the vegetables.
Toasting the bread: You get golden edges and sturdy texture, no soggy stuffing here.
Two types of fennel: Fresh fennel adds sweetness and crunch, while fennel seed boosts the anise flavor that ties it all together. If you love fennel, check out my braised fennel recipe.
Hot broth technique: Pouring hot liquid over the bread helps everything soak evenly without turning to mush.
Round it out with a spoonful of cranberry chutney for the perfect sweet-tart contrast.
For a full meal in one pan, try my roasted turkey thighs with stuffing. It is perfect for smaller gatherings and has juicy dark meat baked right on top so the bread soaks up all the rich, savory drippings.
Recipe Tips
Use sturdy bread: Country-style loaves hold up best, skip the soft sandwich bread.
Let the mix cool before adding eggs: Hot stuffing can scramble the eggs. Let it come to room temp.
Grind fennel seed coarsely: You want texture and punch, not powder.
Brush the top with butter: That final step delivers the golden, crisp finish that makes stuffing irresistible.
Don’t skip the wine reduction: It deepens the flavor and balances the richness with a little acid.
Taste before baking: The flavors mellow once baked, so adjust salt, pepper, or herbs while the mix is still in the bowl.
Don’t crowd the pan: Spread the stuffing in an even layer so the top crisps instead of steaming.
Use homemade chicken broth: You’ll get better flavor control and avoid an overly salty bake.
Let it rest before serving: Ten minutes out of the oven helps it set.
Make ahead: Assemble a day early, cover, and refrigerate. Bake just before serving for the freshest flavor and crunchy top.
For a vegetarian twist, my mushroom sage stuffing has a deep, earthy flavor with sautéed mushrooms, fresh herbs, and a golden, buttery top.
Bread Stuffing with Fennel
This bacon and fennel stuffing hits all the right notes; savory, herby, and buttery, with the perfect mix of crunch and tenderness. Toasted bread, smoky bacon, and aromatic fennel come together for a dish that easily holds its own beside the main course (like this dry brined turkey).
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Bacon and Fennel Stuffing (Dressing)
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Ingredients
- 1½ pounds country-style bread, about one large loaf, crusts removed, torn into 1 inch pieces
- ⅔ cup olive oil
- 2 tablespoons whole fennel seeds
- 8 ounces thick-cut bacon, diced
- 1 fennel bulb, cored and coarsely chopped
- 1 onion, chopped
- 2 to 3 stalks celery, chopped
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ¼ teaspoon crushed red pepper flakes
- 1 tablespoon Fresh thyme, chopped
- 1 cup dry white wine
- 2 cups chicken broth
- 1 cup butter, cut into pieces, plus ¼ cup melted
- 2 large eggs, lightly beaten
- 2 tablespoons fresh chopped parsley
Instructions
- Preheat the oven to 400°F, grease a 9×13-inch baking dish and set aside.
- Place the bread pieces in a large mixing bowl and toss with the olive oil. Divide between two rimmed baking sheets spreading in a single layer.
- Transfer to the oven and toast for 15 minutes, stirring once, until golden brown. Remove from the oven, allow to cool on the pans, then transfer back into the mixing bowl.
- In a small skillet, toast the fennel seeds over medium heat until fragrant and lightly golden, about 2 minutes. Transfer to a spice grinder or mortar and coarsely grind. Reserve until needed.
- In a large skillet, add the diced bacon and cook over medium-high until crisp, 4-5 minutes. With a slotted spoon or spatula, transfer the bacon to the mixing bowl with the croutons.
- Pour off and discard all but 2 tablespoons of the bacon drippings and return the skillet to medium heat. Add the fennel, onion and celery, cook, until the vegetables are tender.
- Transfer the sauteed vegetables to the mixing bowl. Add the ground fennel, salt, pepper red pepper flakes and thyme leaves, tossing to combine.
- Return the skillet to medium-high heat and add the wine, scraping up any browned bits from the bottom. Boil until reduced by half. Add the chicken broth and butter, and cook until the butter melts and the mixture returns to a boil.
- Pour the hot liquid over the crouton mixture and toss to combine. Let cool completely, then whisk the eggs and mix them in thoroughly.
- Transfer the mixture to the prepared baking dish, cover with foil and bake for 30 minutes. Remove the foil and brush the top with the melted butter. Return the dish to the oven and bake an additional 20 minutes or until the top is crisp and golden. When ready to serve, garnish with the chopped parsley.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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