Fennel gives this stuffing a distinctive sweet flavor. Use it for poultry, meat in a roll, or for a layered meatloaf.
1 1⁄2 c onion (chopped, about 1 large onion)
1 1⁄2 c fennel (chopped, about 1 large fennel bulb)
10 oz mushroom (Crimini mushrooms)
3 t basil (fresh leaves, chopped)
1⁄2 t pepper (freshly ground black pepper)
1 c pine nuts (toasted)
1⁄4 lb ham (prosciutto, thinly sliced then cut into strips)
1⁄4 lb ham (smoked, thinly sliced, cut in half and then crosswise into thin strips)
1⁄2 c cheese (grated Parmesan)
1⁄4 c parsley (fresh leaves, finely chopped)
12 c bread (dried French bread, cubed)
1 c broth (chicken broth or stock)
1 egg (large, beaten)
- 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.