Fennel & Escarole Stuffing with Pine Nuts

Fennel & Escarole Stuffing with Pine Nuts
Photo by Ben Fink


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


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