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 back on the broth. We swap the usual cubes of toasted white sandwich bread for torn chunks of baguette, which retain some crispness and chew through cooking. In homage to traditional stuffing flavors, we stir in sautéed onions, celery, dried cranberries, and sage.