Photo: Ernest Porzi
Rosemary Bread Stuffing with Speck, Fennel, and Lemon
14 ingredients
Makes 8 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
1122
Calories
55g
Protein
36g
Fat
140g
Carbs
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Fennel | 1/2 bulb (87g) | 27 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes