Sourdough Stuffing with Fennel

If your sourdough bread is not already stale or a day-old, tear it apart into bite-sized pieces and let it sit out overnight.
Alternatively, tear the pieces and place them on a sheet pan. Bake at 300ºF (149ºC) until slightly crisp.
1 lb Sourdough Bread
Preheat oven to 375ºF (191ºC).
Heat the olive oil and 4 TBS of butter in a large skillet over medium heat.
Once the butter has melted, add the chopped onion, celery, and fennel bulb. Season with ½ tsp of salt and ½ tsp of black pepper.
Cook, stirring occasionally, for about 10 minutes or until the vegetables soften and just start to brown. Stir in the minced garlic and fennel seeds and cook for a minute until fragrant.
Pour in the white wine to deglaze the pan and scrape up any brown bits. Cook for another couple of minutes until most of the liquid has evaporated. Remove from the heat and set aside.
¼ cup Olive Oil, 8 TBS Unsalted Butter, 1 Sweet Onion, 4 Celery Stalks, 1 Fennel Bulb, 1 ½ tsp Salt, 1 tsp Black Pepper, 4 Garlic Cloves, 1 TBS Fennel Seeds, ½ cup Dry White Wine
In a medium mixing bowl, whisk the eggs, broth, 1 tsp of salt, and ½ tsp of pepper.
2 Eggs, 2 ½ cups Low-Sodium Vegetable or Chicken Broth
Add the slightly cooled vegetable mixture and chopped herbs to the bowl of torn bread. Stir until evenly coated.
Then, pour the liquid broth/egg mixture into the bowl and gently fold the bread to absorb the liquid. Let it sit for a minute or two and fold again until all of the liquid is absorbed.
¼ cup Fresh Parsley, 2 TBS Fresh Sage
Scrape the stuffing into the baking dish and dot the top of it with the remaining 4 TBS of butter.
Cover with aluminum foil and bake at 375ºF (191ºC) for 35 minutes.
Remove the foil, turn up the temperature to 425ºF (218ºC), and bake for another 25-30 minutes until the top is crispy to your liking.
Cool slightly before serving and top with the optional reserved fennel fronds or more fresh herbs.

Sourdough Stuffing with Fennel

Equipment

Ingredients

Instructions

Notes