Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
December 26 2024
Christmas Sides - Fennel, Pear and Chestnut Stuffing
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1 1/2 sticks (12 tablespoons) unsalted butter, plus more for the pan
2 large shallots, chopped (about 1 cup)
1 large bulb fennel, trimmed, cored and chopped
Kosher salt and freshly ground pepper
1 tablespoon chopped fresh thyme
2 teaspoons fennel seeds
3 cups low-sodium chicken broth
4 ounces dried pears, roughly chopped (about 3/4 cup)
6 ounces cooked and peeled chestnuts, roughly chopped (about 1 cup)
2 large eggs
1/4 cup chopped fresh parsley
16 cups cubed day-old semolina bread (about 1 pound 12 ounces)
Preheat the oven to 375˚ F. Butter a 9-by-13-inch or other 3-quart baking dish. Melt 1 stick butter in a large skillet over medium heat. Add the shallots and fennel; cook, stirring, until softened, 8 to 10 minutes. Season with 1 teaspoon salt and a few grinds of pepper. Stir in the thyme and fennel seeds and cook 1 minute. Add the broth, dried pears and chestnuts. Bring to a simmer and cook until the pears begin to soften, 2 to 3 minutes. Remove from the heat.
Whisk the eggs, parsley, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add the cubed bread, then pour the broth mixture on top. Stir to coat and evenly moisten the bread. Transfer to the baking dish and dot with the remaining 4 tablespoons butter. Cover loosely with foil and bake 30 minutes, then uncover and continue baking until crisp and golden on top, about 20 more minutes.