Rosemary Bread Stuffing With Speck Fennel And Lemon Recipes

ROSEMARY BREAD STUFFING WITH SPECK, FENNEL, AND LEMON

Steps:

• Preheat oven to 375°F. Toss bread cubes, 3 tablespoons oil, and 2 tablespoons melted butter in large bowl. Spread mixture on large rimmed baking sheet. Bake until bread cubes are golden, stirring occasionally, 20 to 22 minutes. Cool.
• Mix wine and raisins in small saucepan; let soak 10 minutes. Boil 2 minutes. Cool.
• Stir fennel seeds in small dry skillet over medium heat until fragrant and slightly darker, 2 to 3 minutes. Transfer fennel seeds to plate to cool. Finely grind seeds in mortar with pestle or in spice mill.
• Heat 2 tablespoons butter with 3 tablespoons oil in large skillet over medium-high heat. Add fennel bulb, shallots, 1/2 teaspoon coarse salt, and 1/2 teaspoon pepper; sauté until fennel is tender and shallots are pale golden, about 7 minutes. Stir in ground fennel seeds, Speck, lemon peel, and fennel fronds. Stir raisins into fennel mixture; cool. DO AHEAD: Bread cubes and fennel mixture can be made 1 day ahead. Store bread airtight at room temperature. Cover and refrigerate fennel mixture.
• Preheat to 375°F. Coat 13 x 9 x 2-inch glass baking dish with 1 tablespoon oil. Toss bread cubes and fennel mixture in large bowl. Add 1 cup broth and eggs; toss until moistened, adding up to ¼ cup more broth if dry. Transfer stuffing to prepared baking dish. Cover with foil coated lightly with oil, oiled side down. Bake until stuffing is heated through, about 30 minutes. Remove foil; bake uncovered until top is crisp and golden, about 30 minutes.

FENNEL & HERB STUFFING

Steps:

• For the stuffing, toast the bread cubes in a shallow baking dish at 400 degrees for 7 to 8 minutes or until light brown.
• Heat the 2 tablespoons olive oil in a heavy skillet over medium heat.
• Add the sausage and cook until brown and crumbly, stirring frequently.
• Add the fennel, onion, and fennel seeds.
• Cook for 10 minutes or until fennel and onion are tender, stirring frequently.
• Add the bell peppers, thyme, marjoram and sage.
• Cook for 4 to 5 minutes or until the bell peppers are tender, stirring frequently.
• Stir in the wine.
• Cook until reduced by three-fourths.
• Add with stock and 1/4 cup olive oil to the bread crumbs in a large bowl and mix well.
• Season with salt and pepper.
• Spoon evenly into a buttered 7 1/2 x 11-inch baking pan.
• Bake, covered, at 350 degrees for 20 minutes.
• Bake, uncovered, for an additional 20 minutes or until golden brown.