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Herb and Fennel Stuffing

5 from 1 vote
This will be the showstopper on your holiday table. Between the fennel and fresh herbs, there is nothing you won't like about this stuffing! 
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Prep Time 1 hour
Cook Time 1 hour 5 minutes
Total Time 2 hours 5 minutes
Course: Side Dish
Ingredients Method Notes

Ingredients
  

  • 2 lbs loaf of country-style bread torn into 1in pieces
  • 1/4 cup canola or olive oil
  • 2 medium onions finely chopped
  • 1 fennel bulb finely chopped
  • 4 celery stalks finely chopped
  • 1/2 cup dry white wine
  • 1 cup butter 2 sticks
  • 1 cup fresh parsely chopped
  • 1 pack fresh poultry blend of herbs sage, rosemary, thyme
  • 3 teaspoons kosher salt
  • 2 teaspoons freshly ground black pepper
  • 2 large eggs
  • 2 1/2 cups low-sodium chicken broth

Method
 

  1. Place a rack in middle of oven; preheat to 250°. Arrange bread in a single layer on a rimmed baking sheet. Bake, tossing occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl. Increase oven temperature to 350°.
  2. Meanwhile, heat oil in a large skillet over medium-high. Cook onions, fennel, and celery, stirring often, until softened but not yet browned, 8–10 minutes. Add wine and cook, stirring, until almost completely evaporated, about 1 minute. Add butter and cook, stirring, until melted, about 3 minutes. Scrape vegetable mixture over bread in bowl and mix in parsley, sage, rosemary, thyme, salt, and pepper.
  3. Whisk eggs and broth in a medium bowl to combine.
  4. Pour over bread mixture; fold gently until thoroughly coated.
  5. Put stuffing mixture into a 13x9" baking dish and pack stuffing down.
  6. Cover with foil and bake until you can see some bubbles around the edges of the dishes, 30–35 minutes.
  7. Increase oven temperature to 425°. Uncover stuffing and bake until top is golden brown and crisp, 20–25 minutes. Let sit 10 minutes before serving.

Notes

Stuffing can be assembled 1 day ahead; cover and chill. Bring to room temperature before baking.
You can also fully prepare 1 day before. Completely cool after baking, cover with foil and leave in fridge overnight. Then, cook at 350 degrees F for 15-20 minutes to serve. 
Recipe adapted from Bon Appetit.