Lake Lure Cottage Kitchen

I now have three dressing casseroles in my repertoire for Thanksgiving.  They are all my favorites because I love dressing so much that I would not be able to choose.  Take your pick.  This newest dressing is one that I saw in Bon Appetit last year.  It is Rosemary Bread Stuffing with Prosciutto, Fennel and Lemon.  One of my favorite breads is La Brea’s rosemary olive oil bread and this recipe is built around that kind of bread.  How could you go wrong?  Fennel is used liberally in the recipe and I love the subtle flavor that it imparts.  Add prosciutto or speck to the mix and there is no doubt that it will be good.  I made this last week and even David, who is not a stuffing or dressing aficionado, loved it.

ROSEMARY BREAD STUFFING WITH PROSCIUTTO, FENNEL AND LEMON (Bon Appetit)

1 14 1/2-to 16-ounce purchased rosemary-olive oil bread, cut into 1/2-inch cubes
7 tablespoons olive oil, divided
4 tablespoons butter, melted, divided
1/3 cup dry white wine
1/3 cup golden raisins
1 tablespoon fennel seeds
2 cups chopped fresh fennel bulb (from 1 large) plus 1 tablespoon chopped fresh fennel fronds
1 cup finely chopped shallots
1/2 teaspoon coarse kosher salt
freshly ground black pepper to taste
8 ounced thinly sliced Speck or prosciutto, coarsely chopped
1 tablespoon finely grated lemon peel
1 cup (or more) low-salt chicken broth
2 large eggs, beaten to blend

Preheat oven to 375 degrees F.  Toss bread cubes, 3 tablespoons oil, and 2 tablespoons melted butter in large bowl.  Spread mixture on large rimmed baking sheet.  Bake until bread cubes are golden, stirring occasionally, 20 to 22 minutes.  Cool.

Mix wine and raisins in small saucepan; let soak 10 minutes.  Boil 2 minutes Cool.

Stir fennel seeds in small dry skillet over medium heat until fragrant and slightly darker, 2 to 3 minutes.  Transfer fennel seeds to plate to cool.  Finely grind seeds in mortar with pestle or in spice mill.

Heat 2 tablespoons butter with 3 tablespoons oil in large skillet over medium-high heat.  Add fennel bulb, shallots, 1/2 teaspoon coarse salt, and 1/2 teaspoon pepper; saute until fennel is tender and shallots are pale golden, about 7 minutes.  Stir in ground fennel seeds, prosciutto, lemon peel, and fennel fronds.  Stir raisins into fennel mixture; cool.

Do Ahead;  Bread cubes and fennel mixture can be made 1 day ahead.  Store bread airtight at room temperature.  Cover and refrigerate fennel mixture.

Preheat oven to 375 degrees F.  Coat 13x9x2-inch glass baking dish with 1 tablespoon oil.  Toss bread cubes and fennel mixture in large bowl.  Add 1 cup broth and eggs; toss until moistened, adding up to 1/4 cup more broth if dry.  Transfer stuffing to prepared baking dish.  Cover with foil coated lightly with oil. oiled side down.  Bake until stuffing is heated through, about 30 minutes.  Remove foil; bake uncovered until top is crisp and golden, about 30 minutes.

Printable recipe

CORNBREAD SAUSAGE STUFFING WITH APPLES.  This dressing has been a favorite for many years.  It is adapted from the Silver Palate Cookbook.  Cornbread, whole wheat, and sourdough bread are combined with sausage and apples.  It is very flavorful.  Here is the link to the recipe.

MOM’S THANKSGIVING DRESSING.  This is the dressing that I grew up with.  It is very basic but it is the favorite of the whole family.  Every bite of it is loaded with memories.  My Mother knew what she was doing.  Here is the link to the recipe.

I wish all of you a very happy and memorable Thanksgiving.  I am thankful for all of you.