Fennel, Leek & Onion Stuffing
  • 1 loaf Italian bread (or any other white bread - mine was about 1 lb)
  • 1 medium leek, trimmed and sliced
  • 1 medium fennel bulb, trimmed and diced
  • 3 large celery ribs, diced
  • 1 medium onion, diced
  • 1 tbsp minced garlic
  • 3 tbsp butter
  • ½ cup chicken broth (or vegetable/beef broth)
  • ½ cup milk
  • 1 large egg, beaten
  • ½ cup finely chopped parsley
  • Salt and pepper, to taste
The day before:
  1. Cut your bread into slices, then cut each slice into ½″ – ¾″ cubes. Discard the heels of the loaf. Arrange cubes on rimmed baking sheets to dry, uncovered, for 18-24 hours.
  2. Prep your leeks – trim dark green top and root end from the leek, saving the white and light green part. Slice the reserved leek in half lengthwise then each half crosswise into thin pieces.
  3. Prep your fennel - trim stalks off the top of your bulb. Cut the bulb in half top to bottom. Slice the halves into long thin, strips, then crosswise into small diced pieces.
  4. Dice your celery and onion.
  5. Combine sliced fennel and leeks in a bowl with diced celery and onion. Refrigerate until you're ready to cook.
Day of:
  1. Preheat the oven to 350 degrees. Butter/oil a square baking dish.
  2. Heat your butter in a large saute pan or skillet over medium heat until melted.
  3. Add your leek, fennel, celery and onion. Stir, and cook until soft and translucent.
  4. Add the garlic and cook another 60 seconds, then remove your pan from the heat.
  5. Carefully stir in your bread cubes and chopped parsley.
  6. Add chicken stock and stir.
  7. Whisk together the milk and egg and add that to your pan as well. Stir to coat each piece of bread evenly. Your stuffing mixture should be pretty moist and hold together.
  8. Season with salt and pepper to taste.
  9. Spoon stuffing into your baking dish and cover with foil.
  10. Bake for approximately 30 minutes, then uncover and bake for another 10 minutes until the top is golden brown
  11. Serve, with other Thanksgiving treats, and enjoy!
Recipe by Just Putzing Around the Kitchen at https://www.justputzing.com/2014/11/fennel-leek-onion-stuffing.html