Chestnut Stuffing With Fennel

More from this source
Food & Wine


Add a comment


1 1/2 pounds country bread, crusts removed, torn into 1-inch pieces

1/2 cup plus 2 tablespoons extra-virgin olive oil

1 1/2 tablespoons fennel seeds

4 ounces pancetta, sliced 1/8 inch thick and diced

1 small rosemary sprig

1 dried chile de árbol or other dried red chile, stemmed and broken in half

1 small onion, finely chopped

1 small fennel bulb, halved lengthwise and finely diced

1 1/2 teaspoons thyme leaves

Kosher salt and freshly ground pepper

1 tablespoon finely grated lemon zest

3/4 cup dry white wine

2 1/4 cups chicken stock or low-sodium broth

6 tablespoons unsalted butter

One 10-ounce vacuum-packed jar of chestnuts, very coarsely crumbled

2 large eggs, lightly beaten

3 tablespoons chopped flat-leaf parsley

You might also like

Sausage, Chestnut And Fennel Dressing
Sausage, Chestnut And Mushroom Dressing
Partridge With Pears And Christmas Stuffing
Great British Chefs
Corn Bread Stuffing With Ham, Fresh Fennel, Che...
Seitan Roulade With Chestnut Stuffing
Vegan YumYum
Pheasant Ravioli With A Chestnut Sauce And Curl...
The British Larder
Chestnut-Fig Stuffing
Real Simple
Millet, Bulgur, And Chestnut Stuffing
Whole Living
Gluten-Free Quinoa & Wild Rice Dressing (Stuffi...
The Cozy Apron
Chestnut, Leek, And Apple Stuffing