Ingredients
1 large onion, chopped1/2 cup chopped fennel bulb1-1/2 cups butter, cubed, divided2 garlic cloves, minced2 cups peeled cooked chestnuts, coarsely chopped1 large pear, chopped1 cup chicken broth1/2 cup mixed dried fruit, coarsely chopped2 teaspoons poultry seasoning2 teaspoons minced fresh rosemary2 teaspoons minced fresh thyme1/2 teaspoon salt1/2 teaspoon pepper2 loaves day-old white bread (1 pound each), cubed3 large eggs1/4 cup 2% milk
Preparation
Preheat oven to 350°. In a large skillet, saute onion and fennel in 1/2 cup butter until tender. Stir in garlic; cook 2 minutes longer. Stir in chestnuts, pear, broth, dried fruit, seasonings and remaining butter; cook until butter is melted. Bring to a boil. Reduce heat; simmer, uncovered, 3-4 minutes or until dried fruit is softened.
Place in a large bowl. Stir in bread cubes. Whisk eggs and milk; drizzle over stuffing and toss to coat.
Transfer to a greased 13x9-in. and a greased 8-in. square baking dish. Bake, covered, 25 minutes. Uncover; bake 10-15 minutes longer or until lightly browned.
