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Ingredients

• 12 cups 1/2- to 3/4-inch cubes artisanal bread, such as rosemary, dried tomato, or cheese (about a 1-1/4-pound loaf)
• 1/2 cup pine nuts
• Nonstick cooking spray
• 6 tablespoons butter
• 4 1/2 cups coarsely chopped, cored fennel (reserve leafy green tops for another use)
• 1 1/2 cups chopped onion
• 1 1/2 cups pitted and sliced kalamata olives
• 3 tablespoons snipped fresh thyme or 1 tablespoon dried thyme, crushed
• 3/4 teaspoon coarsely ground black pepper
• 1 1/4 cups chicken stock or broth

Description

Any Crusty Bread Works In This Stuffing Recipe Loaded With Fennel And Pine Nuts. It's Especially Good Served With Roast Turkey Or Chicken.

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