FOOD + ENTERTAINING
FENNEL, RED ONION AND FOCACCIA STUFFING
Serves 12
Using focaccia instead of your typical
choice adds a nice twist to an otherwise
traditional stuffing.
2 pounds plain or onion focaccia,
cut into 1-inch dice (16 cups)
4 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
3 medium fennel bulbs—halved
lengthwise, cored and sliced length-
wise ¼ inch thick
2 red onions, halved and sliced
lengthwise ¼ inch thick
3 garlic cloves, very finely chopped
1 ½ teaspoons chopped thyme
1 teaspoon fennel seeds
3½ cups chicken stock or low-
sodium broth
Kosher salt and freshly ground pepper
Preheat the oven to 375 degrees. Spread
the focaccia on a large rimmed baking
sheet. Toast for about 30 minutes,
stirring halfway through, until dry
and golden around the edges. Transfer
to a large bowl.
In a large skillet, melt 2 tablespoons
of the butter in the olive oil. Add the
fennel and onions and cook over mod-
erate heat, stirring occasionally, until
very tender, about 15 minutes. Add
the garlic, thyme and fennel seeds and
cook until fragrant, about 1 minute.
Scrape the fennel mixture into the bowl
with the focaccia. Add the stock and
toss until the bread is evenly moist-
ened. Season with salt and pepper.
Increase the oven temperature to 400
degrees. Butter a 9- by 13-inch baking
dish with one tablespoon of the butter.
Scrape the stuffing into the baking dish
and dot the top with the remaining
1 tablespoon of butter. Cover with foil.
Bake for about 20 minutes, until heated
through. Remove the foil and bake for
about 20 minutes longer, until the top
is golden and crisp. Serve hot.
Recipe from Melissa Rubel Jacobson, Food
& Wine, November 2008
HOLIDAY 2017
57