Cornbread Stuffing with Dried Fruit and Fennel

Cornbread Stuffing with Dried Fruit and Fennel
Photo by Scott Phillips

Ingredients

  • 2 tsp. fennel seeds, toasted in a dry skillet for 2 to 3 minutes until fragrant and lightly crushed
  • 2 cups turkey or chicken broth, more as needed
  • 1-½ cups chopped fennel bulb
  • 2 cups chopped onion
  • ¼ cup chopped fresh parsley
  • ½ cup coarsely chopped dried pears
  • 2 Tbs. chopped fresh thyme
  • + 8 more ingredients
    • Kosher salt
    • Ground black pepper
    • ½ cup raisins
    • 2 large eggs, lightly beaten
    • Vegetable oil or cooking spray, for baking dish
    • 1-½ cups chopped celery
    • One 14- to 16-oz. loaf freshly baked cornbread, cooled completely
    • 2 Tbs. melted unsalted butter or extra virgin olive oil, more as needed

Break the cornbread into roughly 3/4-inch chunks. You should have about 8 to 10 cups. Set aside. Melt the 2 Tbs. of butter or heat the 2 Tbs. olive oil in a large covered skillet over medium-low heat. Add the onions, celery, and chopped fennel and cook, stirring occasionally, until they're slig...

View full recipe at Fine Cooking

Comments


Best Wine Deals

See More Deals





Snooth Media Network