Fennel & Escarole Stuffing with Pine Nuts

Fennel & Escarole Stuffing with Pine Nuts
Photo by Ben Fink

Ingredients

  • 4 Tbs. olive oil
  • 1 tsp. kosher salt
  • ½ cup pine nuts, lightly toasted
  • 1 tsp. fennel seeds, lightly crushed
  • 4 cups chopped fresh fennel
  • 1 medium head escarole, washed thoroughly and cut into 1-inch pieces (about 6 cups)
  • 8 cups stale or lightly toasted ½-inch bread cubes, preferably from a chewy sourdough loaf
  • + 8 more ingredients
    • ½ cup dry white wine
    • 2 tsp. grated lemon zest
    • 2 cups turkey stock or homemade or low-salt chicken broth
    • 1 Tbs. chopped fresh rosemary or 1 tsp. dried
    • 1 Tbs. chopped fresh thyme or 1 tsp. dried
    • 2 Tbs. finely chopped garlic
    • 1-½ cups chopped onion
    • Freshly ground black pepper

Heat the olive oil in a large skillet over medium-low heat. Add the onion, fennel, garlic, rosemary, thyme, fennel seeds, and salt. Cook, covered, until the onion is soft and translucent, 5 to 7 minutes. Add the escarole, cover, and cook until the escarole is wilted. Add the wine and let it simme...

View full recipe at Fine Cooking

Comments


Best Wine Deals

See More Deals





Snooth Media Network