Best Dried Tomato And Fennel Stuffing Recipes

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DRIED TOMATO AND FENNEL STUFFING



Dried Tomato and Fennel Stuffing image

Categories     Herb     Tomato     Vegetable     Side     Bake     Thanksgiving     Fall     Gourmet     Peanut Free     Tree Nut Free     Soy Free

Yield Makes about 12 cups stuffing; enough for a 12- to 14-pound turkey with about 7 cups left over or for two 5- to 7-pound chickens with about 6 cups left over

Number Of Ingredients 8

10 cups 1/4-inch dice crusty country-style bread (about 1 pound)
1 1/2 pounds fennel bulbs (sometimes called anise; about 4 medium)
1 stick (1/2 cup) unsalted butter
1/2 cup drained oil-packed dried tomatoes (about 4 ounces)
3 cups chicken broth
2 tablespoons balsamic vinegar
1 teaspoon dried basil
1/2 teaspoon dried oregano

Steps:

  • Preheat oven to 325° F.
  • In a large shallow baking pan toast bread in middle of oven until just dry, 15 to 20 minutes. Trim fennel stalks flush with bulbs, reserving fronds, and discard stalks. Cut bulbs into 1/4-inch dice and chop reserved fronds. In a large skillet cook fennel bulb and fronds in butter over moderate heat, stirring occasionally, until bulb is tender, 15 to 20 minutes.
  • While fennel is cooking, cut tomatoes into 1/4-inch dice and in a small saucepan simmer in broth 10 minutes. In a large bowl toss together bread, fennel, tomato mixture, vinegar, herbs, and salt and pepper to taste and cool completely. (Stuffing may be made up to this point 1 day ahead and chilled, covered. Bring stuffing to room temperature before proceeding.)
  • For cooking stuffing inside poultry:
  • Any frozen poultry destined for stuffing should be completely thawed, and the stuffing itself brought to room temperature before it's put into the turkey. Do not stuff your bird the night before you cook it; such a seeming time-saver can have dangerous results. Instead, it is best to loosely fill the bird's neck and body cavities immediately before roasting. And always use a meat or instant-read thermometer: The meat is done when the temperature of the thickest part of the thigh (be careful not to touch the bones) reaches 180°F.; the stuffing baked inside the bird is done at 160°-165°F. After roasting, let your stuffed poultry stand 15 to 20 minutes, a double assurance that the requisite temperatures for food safety have been reached.
  • For cooking all or part of stuffing outside poultry:
  • In a shallow baking dish bake stuffing in preheated 325° F oven 40 minutes (for moist stuffing, bake it covered entire time; for less moist stuffing that has a slightly crisp top, uncover it after 10 minutes).

SUN-DRIED TOMATO AND FENNEL STUFFING



Sun-Dried Tomato and Fennel Stuffing image

How to make Sun-Dried Tomato and Fennel Stuffing

Provided by @MakeItYours

Number Of Ingredients 1

Two 1-pound loaves white or sourdough bread, crusts removed, cut into 1-inch pieces8 tablespoons (1 stick) butter, plus more for the baking dish4 bulbs fennel, trimmed and coarsely chopped, plus chopped fronds for garnish2 cups low-sodium chicken bro

Steps:

  • Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish; set aside. Spread the bread evenly on a baking sheet and bake, tossing once or twice, until toasted, 10 to 15 minutes. Meanwhile, melt the butter in a large saucepan over medium heat; set aside 2 tablespoons. Add the fennel to the saucepan and cook, stirring occasionally, until tender, 20 to 25 minutes. In a medium pot over medium-high heat, combine the chicken broth, sun-dried tomatoes, vinegar, oregano, salt and pepper. Bring to a simmer and cook for 10 minutes. In a large bowl, toss the toasted bread with the fennel and the broth mixture until the bread is coated and has fully absorbed the liquid. Put the stuffing in the prepared baking dish, cover with foil and bake for 20 minutes. Uncover the stuffing and brush it with the reserved 2 tablespoons melted butter. Bake, uncovered, until browned on top, about another 20 minutes. Garnish with fennel fronds and serve hot.

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