Fennel & Escarole Stuffing with Pine Nuts

Ingredients

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

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