Rosemary Bread Stuffing with Speck, Fennel, and Lemon

Ingredients for Rosemary Bread Stuffing with Speck, Fennel, and Lemon

• 1 14 1/2- to 450g purchased rosemary-olive bread, crust removed, bread cut into 1/2-inch cubes

• 110ml extra-virgin olive oil, divided

• 60ml (1/2 stick) butter, melted, divided

• 80ml dry white wine

• 80ml golden raisins

• 1 tablespoon fennel seeds

• 275g chopped fresh fennel bulb (from 1 large) plus 1 tablespoon chopped fresh fennel fronds

• 120g finely chopped shallots

• 1/2 teaspoons coarse kosher salt

• 1/2 teaspoons freshly ground black pepper

• 230g thinly sliced Speck or prosciutto, coarsely chopped

• 1 tablespoon finely grated lemon peel

• 240ml (or more) low-salt chicken broth

• 2 large eggs, beaten to blend

Preheat oven to 191°C. Toss bread cubes, 45ml oil, and 2 tablespoons melted butter in large bowl. Spread mixture on large rimmed baking sheet. Bake until bread cubes are golden, stirring occasionally, 20 to 22 minutes. Cool.

Mix wine and raisins in small saucepan; let soak 10 minutes. Boil 2 minutes. Cool.

Stir fennel seeds in small dry skillet over medium heat until fragrant and slightly darker, 2 to 3 minutes. Transfer fennel seeds to plate to cool. Finely grind seeds in mortar with pestle or in spice mill.

Heat 2 tablespoons butter with 45ml oil in large skillet over medium-high heat. Add fennel bulb, shallots, 1/2 teaspoons coarse salt, and 1/2 teaspoons pepper; sauté until fennel is tender and shallots are pale golden, about 7 minutes. Stir in ground fennel seeds, Speck, lemon peel, and fennel fronds. Stir raisins into fennel mixture; cool. DO AHEAD: Bread cubes and fennel mixture can be made 1 day ahead. Store bread airtight at room temperature. Cover and refrigerate fennel mixture.

Preheat to 191°C. Coat 13 x 9 x 2-inch glass baking dish with 1 tablespoon oil. Toss bread cubes and fennel mixture in large bowl. Add 240ml broth and eggs; toss until moistened, adding up to 60ml more broth if dry. Transfer stuffing to prepared baking dish. Cover with foil coated lightly with oil, oiled side down. Bake until stuffing is heated through, about 30 minutes. Remove foil; bake uncovered until top is crisp and golden, about 30 minutes.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.