Vegetarian Stuffing with Fennel and Currants

Directions

Preheat an oven to 375°F (190°C). Butter a 9-by-13-inch (23-by-33-cm) baking dish.

In a large sauté pan over medium-high heat, toast the fennel seeds, stirring frequently, until fragrant and lightly browned, about 2 minutes. Transfer to a small bowl.

In the same pan over medium heat, melt 3 Tbs. of the butter. Add the onion, reduce the heat to low and cook, stirring occasionally, until very tender and lightly browned, about 10 minutes. Transfer to a bowl.

In the same pan over medium heat, melt 2 Tbs. of the butter. Add the diced fennel and cook, stirring occasionally, until just tender and lightly browned, about 5 minutes. Add the celery and cook, stirring occasionally, until the vegetables are soft and translucent, about 8 minutes. Remove from the heat and season to taste with salt and pepper. Stir in the fennel seeds.

Transfer the fennel mixture to a very large bowl, add the onion and focaccia stuffing and stir until well combined. Stir in the broth 1/2 cup (4 fl. oz./125 ml) at a time, making sure it is completely absorbed into the croutons and does not pool in the bottom of the bowl. Taste a crouton; it should be moist throughout but not mushy. You may not need all of the broth. Fold in the currants.

Transfer the stuffing mixture to the prepared baking dish. Cut the remaining 2 Tbs. butter into small pieces. Dot the top of the stuffing mixture with the butter pieces. Cover the dish with a buttered sheet of aluminum foil and bake for 20 minutes. Remove the foil and continue baking until the top is golden brown and crisp, about 25 minutes more. Let rest for 10 minutes, then garnish with fennel fronds and serve. Serves 10 to 12.

Williams Sonoma Test Kitchen