4 Tbs. olive oil
1-1/2 cups chopped onion
4 cups chopped fresh fennel
2 Tbs. finely chopped garlic
1 Tbs. chopped fresh rosemary or 1 tsp. dried
1 Tbs. chopped fresh thyme or 1 tsp. dried
1 tsp. fennel seeds, lightly crushed
1 tsp. kosher salt
1 medium head escarole, washed thoroughly and cut into 1-inch pieces (about 6 cups)
1/2 cup dry white wine
8 cups stale or lightly toasted 1/2-inch bread cubes, preferably from a chewy sourdough loaf
1/2 cup pine nuts, lightly toasted
2 tsp. grated lemon zest
Freshly ground black pepper
2 cups turkey stock or homemade or low-salt chicken broth

Description

This Stuffing Is great Sprinkled With A Little Parmigiano-Reggiano Just Before Baking.You Can Also Cook This Stuffing Inside Your Turkey, As Long As You're Not Brining The Bird.Yields 10 To 12 Cups.

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