Oven-Baked Bread Stuffing with Ham, Pine Nuts, and Fennel

Name: Oven-Baked Bread Stuffing with Ham, Pine Nuts, and Fennel
Ingredients: 8 tablespoons, unsalted butter (1 stick), plus extra for baking dish; 1 , large onion, chopped medium (about 1 1/2 cups); 1 large bulb, fennel, cored and sliced thin; 2 teaspoons, dried basil or 2 tablespoons minced fresh basil; 1/2 cup, minced fresh parsley leaves; 1/2 teaspoon, ground black pepper; 1 pound, French bread dried, torn into 12 cups, or potato or challah bread; 1 cup, pine nuts, toasted; 1/2 pound, smoked ham, cut into thin strips; 1/2 cup, grated Parmesan cheese; 2 cups, chicken stock or low-sodium canned chicken broth; 3 , large eggs, beaten lightly; 1/2 teaspoon, table salt

Side Dishes
Vegetables
Pork
Casseroles
Breads
Thanksgiving

Appears in Cook's Illustrated November/December 1998

By using the right bread, getting the ratio of wet and dry ingredients just right, and baking it covered, you can make a rich, flavorful stuffing--without the bird.

SERVES 10 to 12 as a side dish

TIME 1¼ hours

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