Recipe -

Fennel & Sage Stuffing



    • 1 1/2 lb (450g) stale bread, cut into cubes 
    • 3 Tbsp olive oil
    • 1 medium onion, finely chopped
    • 1 fennel bulb, finely chopped
    • 2 celery stalks, finely chopped
    • 2/3 cup (120ml) white wine
    • 2/3 cup (150g) butter
    • 1 bunch fresh sage, chopped
    • 2 Tbsp fresh parsley, chopped
    • 1 Tbsp fresh thyme, chopped
    • 1 Tbsp fresh rosemary, chopped
    • 2 tsp sea salt
    • 1 1/2 tsp freshly ground black pepper
    • zest of 1 lemon
    • Optional additions- dried cranberries, bacon, sausage, pecans, walnut
    • 1 large egg
    • 1 1/2 cups (350ml) vegetable or chicken broth


    • If the bread is fresh put it on baking sheet and bake it at 250℉ until it is dry. Place the bread into a bowl to cool and turn the oven up to 400℉.
    • Heat a large skillet up on med-high heat then add the oil, onion, fennel, and celery. Cook until softened (about 8-10 minutes) and then add the wine and cook another 2 minutes. Add butter and let it melt for about 2-3 minutes. 
    • Turn the heat off and add the herbs, salt & pepper, and lemon zest. Add the vegetable mixture and any additional ingredients to the bread and mix together. 
    • In a separate bowl whisk eggs and broth together and then pour this mixture into the bread bowl and combine. 
    • Pour the mix into a large dish and press it down with your hands. Put it into the oven for 45-60 minutes or until the top is brown and crispy. Enjoy :) 

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