Introduction
Rosemary Bread Stuffing with Speck, Fennel, and Lemon is a delightful dish that brings together the earthy flavors of fennel, the savory notes of speck or prosciutto, and the bright zest of lemon. This unique stuffing elevates traditional Thanksgiving or any festive meal with its rich textures and deep herbal infusions.
Tips for this recipe
To ensure the perfect rosemary bread stuffing, it’s crucial to properly season each ingredient. For an optimal bake, use fresh fennel bulb with a hint of fronds and crisp golden raisins for added sweetness and texture contrast against the richer components.
Why you will love this recipe
This Rosemary Bread Stuffing is an enticing blend of rustic flavors that promises a satisfying, homely feel with every bite. The infusion of rosemary and speck offers depth while the lemon brings brightness to balance the dish’s richer elements, making it both comforting and memorable.
Ingredients
1 14 1/2- to 16-ounce purchased rosemary-olive bread, crust removed, 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 plus 1 tablespoon chopped fresh fennel fronds;
Chopped shallots, approximately 1 cup;
Salt and pepper to taste;
8 ounces speck or prosciutto, coarsely chopped;
Lemon zest from one lemon;
Low-salt chicken broth, about 1 cup;
Eggs for binding.
Adviced equipments
– Cutting Board: Essential for preparing ingredients safely and efficiently.
– Chef’s Knife: A sharp knife necessary for precise chopping of vegetables and meats.
– Measuring Cups/Spoons: Crucial for accurate ingredient measurements.
– Large Mixing Bowl: Required to combine all stuffing components thoroughly.
– Whisk or Fork: Useful tools for beating eggs and mixing.
– Baking Dish (Loaf Pan): Suitable size for preparing a loaf of bread for baking.
– Ovenproof Ramekin or Muffin Tin: Ideal for individual servings, allowing portion control and presentation flair.
– Bread Pan (Couche or Loaf Pan): Used to hold uncooked bread before stuffing preparation.
History of the recipe
The concept of rosemary-infused dishes dates back centuries, with rosemary’s aromatic qualities being cherished in Mediterraneran cuisine and beyond. Stuffings have been a staple during festive meals across various cultures for their ability to infuse meat or bread with additional flavors. This Rosemary Bread Stuffing combines the heritage of stuffed recipes with modern twists, such as incorporating fennel and speck, which echoes the region’s culinary evolution towards diverse and bold flavor profiles.
Fun facts about this recipe
Rosemary is not only a beloved herb for its savory essence but also rich in antioxidants and has been used since ancient times, even appearing on the tombs of Egyptian Pharaohs. The use of speck (or prosciutto) hints at Italian influence and brings to mind hearty dishes from this region renowned for their meat-centric cuisine. Moreover, incorporating lemon zest introduces a Mediterranean flair, aligning with the traditional flavors often seen in regional bread stuffings that celebrate simplicity yet depth of taste.