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Rosemary Bread Stuffing with Speck, Fennel, and Lemon
BON APPÉTIT14Ingredients
┅Seconds
380Calories
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Ingredients
US|METRIC
8 SERVINGS
- 16 oz. bread (purchased rosemary-olive, crust removed, bread cut into 1/2-inch cubes)
- 7 Tbsp. extra-virgin olive oil (divided)
- 4 Tbsp. butter (melted, divided)
- 1/3 cup dry white wine
- 1/3 cup golden raisins
- 1 Tbsp. fennel seeds
- 2 cups fennel bulb (chopped fresh, from 1 large plus 1 tablespoon chopped fresh fennel fronds)
- 1 cup shallots (finely chopped)
- 1/2 tsp. coarse kosher salt
- 1/2 tsp. freshly ground black pepper
- 8 oz. speck (thinly sliced, or prosciutto, coarsely chopped)
- 1 Tbsp. grated lemon peel (finely)
- 1 cup low salt chicken broth (or more)
- 2 large eggs (beaten to blend)
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NutritionView More
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380Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories380Calories from Fat190 |
| % DAILY VALUE |
| Total Fat21g32% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol70mg23% |
| Sodium620mg26% |
| Potassium320mg9% |
| Protein8g |
| Calories from Fat190 |
| % DAILY VALUE |
| Total Carbohydrate39g13% |
| Dietary Fiber2g8% |
| Sugars5g |
| Vitamin A10% |
| Vitamin C10% |
| Calcium15% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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