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–+ servings

Chestnut Stuffing with Fennel

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Cook Time 1 hour
Total Time 1 hour 50 minutes
Course Side Dish
Servings 12 Servings
Calories 408 kcal

Ingredients
  

  • 1 1/2 Lbs. Country Bread Torn 1" Pieces
  • 1/2 Cup Olive Oil Extra Virgin
  • 1 1/2 Tbsp. Fennel Seeds
  • 4 Oz. Pancetta 1/8 inch Diced
  • 1 Med Onion Finely Chopped
  • 1 Sprig Rosemary Fresh
  • 1 Each Dried Red Chile Stemmed and Cut in Half
  • 1 Bulb Fennel Finely Chopped
  • 1 1/2 Tbsp. Thyme
  • 1 Tbsp. Lemon Zest
  • 3/4 Cup Dry White Wine
  • 2 1/4 Cup Chicken Stock or Broth
  • 6 Tbsp. Butter
  • 10 Oz Chestnuts Finely Crumbled
  • 2 Lg. Eggs Lightly Beaten
  • 3 Tbsp. Parsley Chopped
  • Salt and Pepper To Taste

Instructions
 

  • Preheat the oven to 400°
  • On a baking sheet, toss the bread with 1/2 cup of the olive oil. Spread the bread in a single layer and toast in the oven for 15 minutes, stirring once, until golden brown.
  • In a skillet, toast the fennel seeds over moderate heat until fragrant , about 2 minutes. Transfer to a mortar or spice grinder; coarsely grind.
  • In a large skillet, heat 2 tablespoons of olive oil. Add the pancetta and cook over high heat, stirring, until crisp, about 3 minutes.
  • Add the rosemary and chile and cook for 1 minute.
  • Add the onion, fennel, fennel seeds and thyme and season with salt and pepper. Cook, stirring, until the vegetables are lightly caramelized, about 8 minutes.
  • Discard the rosemary and chile. Stir in the lemon zest and add to the croutons.
  • Place the skillet over high heat. Add the wine and bring to a boil, scraping up the browned bits. Boil until reduced to 1/3 cup, about 4 minutes. 
  • Add the chicken stock and bring to a boil. Pour the hot stock mixture over the croutons and toss well.
  • Wipe out the skillet. Add 3 tablespoons of the butter and the chestnuts and cook over moderately high heat, stirring, until lightly browned, about 5 minutes. 
  • Add the chestnuts to the stuffing, season with salt and pepper and let cool completely. Add the eggs and parsley and toss well.
  • Transfer the stuffing to a 9-by-13-inch baking dish. Cover with foil and bake for 30 minutes.
  • Remove the foil and dot the stuffing 3 tablespoons of butter. Bake for about 20 minutes, or until crisp on top.
  • Serve hot.

Nutrition

Calories: 408kcalCarbohydrates: 45gProtein: 9gFat: 21gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.3gCholesterol: 23mgSodium: 632mgPotassium: 381mgFiber: 3gSugar: 4gVitamin A: 649IUVitamin C: 22mgCalcium: 88mgIron: 4mg
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