Bread stuffing with ham, pine nuts, mushrooms and fennel
Fennel gives this stuffing a distinctive sweet flavor. Use it for poultry, meat in a roll, or for a layered meatloaf.
Ingredients
1 1⁄2 cups onion (chopped, about 1 large onion)
1 1⁄2 cups fennel (chopped, about 1 large fennel bulb)
10 ounces mushroom (Crimini mushrooms)
3 teaspoons basil (fresh leaves, chopped)
1⁄2 teaspoon pepper (freshly ground black pepper)
1 cup pine nuts (toasted)
1⁄4 pound ham (prosciutto, thinly sliced then cut into strips)
1⁄4 pound ham (smoked, thinly sliced, cut in half and then crosswise into thin strips)
1⁄2 cup cheese (grated Parmesan)
1⁄4 cup parsley (fresh leaves, finely chopped)
12 cups bread (dried French bread, cubed)
1 cup broth (chicken broth or stock)
1 egg (large, beaten)
Instructions
- In a large skillet, melt the butter. Add the fennel and onion, and then cook over medium heat until soft, stirring occasionally, about 6-7 minutes.
- Stir in the mushrooms; cook until the liquid that is released has evaporated -usually takes about 10 minutes. Toss in the basil and pepper, cook one more minute. Pour continents into a large bowl with the pine nuts, smoked ham, parsley, cheese, prosciutto and salt.
- Combine all. Toss with bread cubes. Whisk the stock and eggs in a small bowl, together. Pour over the top of the bread cube mix. Toss gently.
Yield
1 batch
Preparation time
10 minutes
Cooking time
30 minutes
Total time
40 minutes
Source
easy, bake, bread
fillings and stuffings, dinner
Kansas food recipes
Food in U.S.A.
Food in U.S.A.