Fennel, Prosciutto and Pine Nut Stuffing

By chelyc13

Ingredients

• 1 1lb round sourdough bread, crust trimmed, but into 3/4 inch cubes (about 10 cups)
• 6 tablespoons butter
• 5 cups thinly sliced green onions
• 3 medium fennel bulbs, trimmed, bulbs very coarsely chopped
• 1 tablespoon fennel seeds, coarsely ground
• 9 oz prosciutto, chopped
• 1 cup pine nuts, toasted
• 1/2 cup chopped fresh italian parsley
• 1 tablespoon chopped fresh marjoram
• 1 1/2 teaspoons grated lemon peel
• 4 large eggs, beaten to blend
• Canned low-salt beaten to blend

Preparation

Step 1

Preheat oven to 350. Divide bread between 2 alrge rimmed baking sheets. bake until slightly dry, about 10 minutes. Cool completely. Transfer to large bowl. Melt butter in large skillet over high heat. Add onions and fennel bulbs and seeds; saute until onions soften but fennel bulbs are still crisp tender, about 8 minutes. Remove from heat. Mix in prosciutto, pine nuts, parsley, marjoram and lemon peel. (Bread and fennel mixture cna be made 1 day ahead. Cover separately. Store bread at room temperature; refrigerate fennel) Add fennel mixture to bread. Season with salt and pepper. Mix in eggs.