Name: Rosemary Bread Stuffing with Speck, Fennel, and Lemon
Cook time: 1 hour 10 minutes
Total time: 2 1/2 hours
Yield: Makes 8 servings
Ingredients: 1 14 1/2- to 16-ounce purchased rosemary-olive bread, crust removed, bread cut into 1/2-inch cubes; 7 tablespoons extra-virgin olive oil, divided; 4 tablespoons (1/2 stick) 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; 1/2 teaspoon freshly ground black pepper; 8 ounces 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

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Rosemary Bread Stuffing with Speck, Fennel, and LemonHans Gissenger

The technique: In this recipe, we started with purchased rosemary-olive bread, a single ingredient that's packed with flavor. Fennel, Speck, and raisins round out this super stuffing.
The payoff: There's lots of cooking to be done on Thanksgiving, so why not save yourself some work? Speck—lightly smoked, cured pork—adds a rich flavor to the stuffing.

Recipe notes

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