Fennel, Red Onion And Focaccia Stuffing

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2 pounds plain or onion focaccia, cut into 1-inch dice (16 cups)

4 tablespoons unsalted butter

2 tablespoons extra-virgin olive oil

3 medium fennel bulbs—halved lengthwise, cored and sliced lengthwise 1/4 inch thick

2 red onions, halved and sliced lengthwise 1/4 inch thick

3 garlic cloves, very finely chopped

1 1/2 teaspoons chopped thyme

1 teaspoon fennel seeds

3 1/2 cups chicken stock or low-sodium broth

Kosher salt and freshly ground pepper

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