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 lengthwise 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 lowsodium 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 moderate 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 moistened . 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
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