Fennel & Escarole Stuffing with Pine Nuts

Fennel & Escarole Stuffing with Pine Nuts
Photo by Ben Fink


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

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


Best Wine Deals

See More Deals

Snooth Media Network