Bacon and Fennel Stuffing (Dressing)
Toasted country bread, crisp bacon, and fennel (both fresh fennel and fennel seed) make this dressing deeply savory and aromatic. A white wine and broth mix keeps it moist, while eggs and butter give it structure and a golden, crisp top.
Servings: 12 servings
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 9x13-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
Bread choices: Use day-old or slightly stale bread for better toasting and absorption. If your bread is fresh, let it sit out overnight or toast it a bit longer.
Make ahead: You can prep the stuffing the day before and cover with plastic film. When ready to bake, bring it to room temperature, toss it once more and bake as directed in the recipe.
Use extra broth if needed: If your mixture looks dry before baking, stir in a bit more warm broth.
No spice grinder? You can crush fennel seeds with a heavy skillet or rolling pin between two sheets of parchment.
Bacon swaps: Pancetta or sausage would also work well if you're out of bacon, or if you want a different flavor twist.
Nutrition
Serving: 1serving | Calories: 519kcal | Carbohydrates: 31g | Protein: 10g | Fat: 38g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 883mg | Potassium: 287mg | Fiber: 4g | Sugar: 5g | Vitamin A: 675IU | Vitamin C: 5mg | Calcium: 114mg | Iron: 3mg
