CRANBERRY FENNEL STUFFING

CRANBERRY FENNEL STUFFING image

Yield 20 cups

Number Of Ingredients 3

10 cups cubed bread - 6 tbl olive oil - 1 tbl dried thyme - salt & pepper to taste - 3 tbl butter - 2 cups peeled & chopped onions (1/4") - 2 fennel bulbs
cored
trimeed & cut into 1/4" dice - 2 cups dried cranberries - 2 cups coarsely chopped walnuts - finely grated zest of 2 oranges - 2 tsp dried sage leaves - 1/4 cup chopped flat-leaf parsely - 1 cup defatted chicken broth

Steps:

toss bread in lg bowl c 2 tbl of olive oil, thyme, salt & pepper - lay out on 2 baking sheets - bake @ 350 x 15 mins until lightly toasted - cool & return to bowl place remaining olive oil & butter in heavy sauce pan - cook onions & fennel over med/lo heat x 10 mins - add cranberries - cook 5 mins - fold into bread cubes c walnuts, orange zest, sage & parsley - drizzle in broth, 1/2 cup at a time - adjust seasonings - cool before stuffing turkey - cook in turkey or in dish at 350 x 20-25 mins.