Fennel & Escarole Stuffing With Pine Nuts

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Fine Cooking


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2 cups turkey stock or homemade or low-salt chicken broth

Freshly ground black pepper

1 Tbs. chopped fresh thyme or 1 tsp. dried

8 cups stale or lightly toasted 1/2-inch bread cubes, preferably from a chewy sourdough loaf

1 tsp. kosher salt

4 cups chopped fresh fennel 

1-1/2 cups chopped onion

1 medium head escarole, washed thoroughly and cut into 1-inch pieces (about 6 cups)

1/2 cup pine nuts, lightly toasted

2 Tbs. finely chopped garlic

2 tsp. grated lemon zest

4 Tbs. olive oil

1 Tbs. chopped fresh rosemary or 1 tsp. dried

1/2 cup dry white wine 

1 tsp. fennel seeds, lightly crushed

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