Rustic Bread Stuffing with Fennel and Pine Nuts

Name: Rustic Bread Stuffing with Fennel and Pine Nuts
Yield: Serves 6 to 8
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

Side Dishes
Casseroles

By Andrea Geary ･ Appears in Cook's Illustrated November/December 2015

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

SERVES 6 to 8

TIME 1½ hours

Rustic Bread Stuffing with Fennel and Pine Nuts

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