Fennel &: Escarole Stuffing with Pine Nuts

By patticakes

This stuffing is great in a casserole topped with a little Parmesan cheese.

Ingredients

• 4 Tbs. olive oil
• 1 1/2 cups chopped onion
• 4 cups chopped fresh fennel
• 2 Tbs. finely chopped garlic
• 1 Tbs. chopped fresh rosemary or 7 tsp. dried
• 1 Tbs. chopped fresh thyme or 7 tsp. dried
• 1 tsp. fennel seeds, lightly crushed
• 1 tsp. salt
• 1 medium head escarole, washed thoroughly and cut into 7 -inch pieces (about 6 cups)
• 1/2 cup dry white wine
• 8 cups stale or lightly toasted 1/2 inch bread cubes, preferably from a chewy sourdough loaf
• 1/2 cup pine nuts, lightly toasted
• 2 tsp. grated lemon zest
• Freshly ground black pepper to taste

Preparation

Step 1

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 min. Add the escarole, cover, and cook until the escarole is wilted. Add the wine and let it simmer until some of the liquid has evaporated, 2 or 3 min. In a large bowl, combine the vegetables with the bread cubes, pine nuts, and lemon zest. Season with pepper; toss to combine. The stuffing should just hold together when
mounded on a spoon. Bake in the bird or in a casserole as directed in the Classic Bread Stuffing recipe, left.