Bread stuffing with fennel, pears and chestnuts (side dish)
Votes: 1
Time: 1 hour 15 minutes
Complexity: easily
Servings: 10
Complexity: easily
Servings: 10
Nutritional value per serving:
Calories 449, total fat 18 G., saturated fats 10 G., proteins 13 G., carbohydrates 61 G., fiber 6 G., cholesterol 74 mg, sodium 601 mg, sugar 16 G.
Calories 449, total fat 18 G., saturated fats 10 G., proteins 13 G., carbohydrates 61 G., fiber 6 G., cholesterol 74 mg, sodium 601 mg, sugar 16 G.
This bread stuffing for poultry offers the perfect combination of sweet and savory, with unique flavors like fennel and dried pears. For a vegetarian option, you can substitute vegetable broth for the chicken broth. For even more flavor, add a little sweet Italian sausage when sautéing the shallots and fennel.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 165g (12 tbsp) unsalted butter, plus extra for greasing the pan
- 2 shallots, finely chopped (about 1 cup)
- 1 large fennel root, peeled and finely chopped
- Coarse salt and freshly ground black pepper
- 1 tbsp chopped fresh thyme
- 2 teaspoons fennel seeds
- 3 cups lightly salted chicken broth
- 110 g dried pears, coarsely chopped (about 3/4 cup)
- 170 g boiled and peeled chestnuts, coarsely chopped (about 1 cup)
- 2 large eggs
- 1/4 cup chopped fresh parsley
- 16 cups of leftover semolina bread, diced (about 800g)
We recommend
Cooking the dish according to the recipe:
- Preheat oven to 190°C. Grease a 22x32 cm baking dish or another 3-quart dish.
- In a large skillet, melt 4 ounces (110 g) of butter over medium heat. Add the shallots and fennel; cook, stirring, until the vegetables begin to soften, 8–10 minutes. Season with 1 teaspoon of salt and pepper to taste. Add the thyme and fennel seeds and cook for 1 minute. Add the broth, dried pears, and chestnuts. Bring to a simmer and cook until the pears begin to soften, 2–3 minutes. Remove from heat.
- In a large bowl, combine the eggs, parsley, 1/2 teaspoon salt, and a pinch of black pepper. Add the cubed bread, then pour in the broth mixture. Stir to coat evenly. Transfer to a baking dish and scatter pats of the remaining butter on top. Cover loosely with foil and bake for 30 minutes, then remove the foil and continue baking until crisp and golden brown, about 20 more minutes.
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