Fennel and Pine Nut Stuffing
1 ½ cups chopped onion
1 medium-size fennel bulb, trimmed and coarsely chopped
3 tablespoons butter
5 cups dry sourdough bread cubes
1 cup finely chopped cooked ham
½ cup toasted pine nuts
¼ cup snipped fresh parsley
2 teaspoons grated lemon rind
½ teaspoon marjoram
½ teaspoon salt
¼ teaspoon pepper
2 eggs, beaten
¾ cup chicken broth
Cook onions and fennel in butter until crisp-tender.
In large bowl, combine onion mixture, bread cubes, ham, pine nuts, parsley, lemon rind, marjoram, salt and pepper.
Add eggs and broth; stir well to moisten completely.
Spoon mixture into a 2-quart oblong or 8-inch square baking dish.
Cook according to your Advantium model's cooking settings or until lightly browned.
To chop fennel, cut off the feathery fronds and tough stems. Cut the fennel bulb in half through the bottom and stem ends, discarding bottom end. Place the fennel, cut side down, on a cutting board and slice thinly. Then chop slices as you would an onion.