This stuffing is really a savory bread pudding, delicious alongside a Thanksgiving Roast Turkey, or duck or goose.

Ingredients

• 1 pound day-old sourdough bread, cut into 3/4 inch cubes (about 10 cups)
• 4 tablespoons butter
• 2 tablespoons Raineri Silver Foil Extra Virgin Olive Oil
• 3 medium onions, thinly sliced
• 2 cloves garlic, minced
• 3 medium fennel bulbs, trimmed, bulbs very coarsely chopped
• 1 tablespoon fennel seeds, coarsely ground
• 9 ounces Galloni Prosciutto, chopped
• 1 cup pine nuts from Spain, toasted
• 1/3 cup Asiago Food Funghi Porcini Secchi, reconstituted in hot water, and chopped coarsely
• 1/2 cup chopped fresh Italian parsley
• 1 tablespoon chopped thyme
• 1 1/2 teaspoons grated lemon peel
• 4 large eggs, beaten to blend
• 1 cup or more chicken broth

Preheat oven to 350°F. Divide bread cubes and place on 2 large rimmed baking sheets. Bake until slightly dry, about 10 minutes. Cool and place in a large bowl. Melt butter in large skillet; add olive oil. Add sliced onions, chopped fennel bulbs, fennel seeds, and chopped porcini mushrooms, and saute over medium-high heat until onions soften, about 6 minutes. Remove from heat. Mix in prosciutto, pine nuts, parsley, thyme, and lemon peel. Add fennel mixture to bread. Season with salt and pepper. Mix in beaten eggs.

Generously butter 13 x 9 x 2-inch glass baking dish. Add enough broth to stuffing to moisten (about 3/4 to 1 cup). Transfer stuffing to prepared dish. Butter foil or parchment paper and cover dish, buttered side down. Bake 35 minutes; uncover and bake 20-25 minutes longer until bread cubes on top are crisp and golden.