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| Fennel & Escarole Stuffing with Pine Nuts |
| This stuffing is great in a casserole topped with a little Parmesan cheese. Yields 10 to 12 cups. |
| 4 cups chopped fresh fennel |
| 2 Tbs. finely chopped garlic |
| 1 Tbs. chopped fresh rosemary or 1 tsp. dried |
| 1 Tbs. chopped fresh thyme or 1 tsp. dried |
| 1 tsp. fennel seeds, lightly crushed |
| 1 medium head escarole, washed thoroughly and cut into 1-inch pieces (about 6 cups) |
| 8 cups stale or lightly toasted 1/2-inch bread cubes, preferably from a chewy sourdough loaf |
| 1/2 cup pine nuts, lightly toasted |
| Freshly ground black pepper to taste |
| 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 min. In a large bowl, combine the vegetables with the |
| bread cubes, pine nuts, and lemon zest. Season with pepper; toss to combine. The stuffing should |
| just hold together when mounded on a spoon. |
| Stuff the bird following the tips in Don't overstuff the bird. 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 min. to 1 hour. For a crunchy top, |
| uncover it for the last 15 min. of baking. |
| info@barringtonsoftware.com |
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Barrington
Software Incorporated