Rustic Bread Stuffing with Fennel and Pine Nuts

Name: Rustic Bread Stuffing with Fennel and Pine Nuts
Yield: Serves 6 to 8
Cuisine: American
Ingredients: 6 tablespoons, extra-virgin olive oil; 2 , baguettes (10 ounces each), bottom crust and ends trimmed and discarded; 2 cups, chicken broth; 1 , fennel bulb, stalks discarded, bulb halved, cored, and cut into 1/2-inch pieces; 1 teaspoon, salt; 1/2 teaspoon, pepper; 2 , large onions, cut into 1/2-inch pieces; 1 1/2 tablespoons, chopped fresh rosemary; 1 , garlic clove, minced; 1/2 teaspoon ground, fennel; 3 tablespoons, chopped fresh parsley; 1/4 cup, pine nuts, toasted

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Appears in Cook's Illustrated November/December 2015

Side Dishes

American

Casseroles

We’ve updated our turkey methods but never reworked stuffing. The time had come.

SERVES6 to 8

TIME1½ hours

Rustic Bread Stuffing with Fennel and Pine Nuts

WHY THIS RECIPE WORKS

A lighter, more loosely textured stuffing is a welcome addition to the various hefty, moist side dishes that dominate the holiday meal. With this recipe, we steer away from the usual custardy stuffing by eliminating the eggs and cutting bac...

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