Fennel, Pear and Chestnut Stuffing Recipe

This Fennel, Pear and Chestnut Stuffing Recipe brings a gourmet touch to your table with its blend of anise-scented fennel, sweet dried pears, and roasted chestnuts. Moistened with chicken broth and baked until golden, this savory-sweet side dish is the perfect sophisticated partner for your holiday turkey.

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Fennel, Pear and Chestnut Stuffing Ingredients

The Bread Base:

• 16 cups Cubed Day-Old Semolina Bread: Semolina bread offers a nutty flavor and dense texture that holds up well to liquid without becoming mushy.
• 1 1/2 sticks Unsalted Butter: Divided. Butter is essential for sautéing the vegetables and dotting the top for a crisp finish.

The Savory Mix-Ins:

• 1 large bulb Fennel: Trimmed, cored, and chopped. Cooking mellows its licorice bite into a sweet vegetable flavor.
• 2 large Shallots: Chopped for a mild onion sweetness.
• 6 ounces Cooked Chestnuts: Peeled and roughly chopped. These add a meaty, starchy texture unique to winter dishes.
• 4 ounces Dried Pears: Roughly chopped. The dried fruit rehydrates in the broth, creating pockets of intense sweetness.

The Liquid & Seasoning:

• 3 cups Low-Sodium Chicken Broth: The moisture source.
• 2 Large Eggs: The binder that sets the stuffing into a cohesive dish.
• Herbs: 1 tbsp fresh thyme, 1/4 cup fresh parsley, and 2 tsp fennel seeds to reinforce the anise notes.
• Salt & Pepper: Essential seasoning.

How To Make Fennel, Pear and Chestnut Stuffing

1. Prep and Preheat: Preheat the oven to 375˚F. Generously butter a 9-by-13-inch baking dish (or a 3-quart casserole dish) to prevent sticking and add flavor to the crust.
2. Sauté the Aromatics: Melt 1 stick (8 tablespoons) of butter in a large skillet over medium heat. Add the chopped shallots and fennel. Cook, stirring occasionally, for 8 to 10 minutes until the vegetables are softened and translucent but not browned. Season with 1 teaspoon of salt and pepper.
3. Simmer the Broth: Stir in the fresh thyme and fennel seeds, cooking for just 1 minute to bloom the aromatics. Pour in the chicken broth, dried pears, and chopped chestnuts. Bring the liquid to a simmer and cook for 2 to 3 minutes. This step is crucial as it starts to rehydrate the pears and infuses the broth with flavor. Remove from heat.
4. Combine the Base: In a very large mixing bowl, whisk together the eggs, fresh parsley, 1/2 teaspoon salt, and more pepper. Add the 16 cups of cubed bread.
5. Soak the Bread: Pour the hot broth-vegetable mixture over the bread cubes in the bowl. Stir well to ensure every piece of bread is evenly moistened. If it looks dry, don’t worry; semolina bread absorbs liquid slowly.
6. Assemble: Transfer the stuffing mixture to the prepared baking dish. Dot the top with the remaining 4 tablespoons of butter (cut into small pieces). This ensures a rich, golden-brown crust.
7. Bake: Cover the dish loosely with foil (tent it so it doesn’t stick to the butter). Bake for 30 minutes to cook the interior. Remove the foil and bake for another 20 minutes until the top is crisp, golden, and crunchy.

Recipe Tips

• Bread Dryness: The bread must be “day-old” or stale. If your bread is fresh, cut it into cubes and bake them on sheet pans at 250°F for 45 minutes to dry them out. Wet bread results in gummy stuffing.
• Chestnut Prep: Buying vacuum-packed, pre-cooked chestnuts is a huge time saver. If roasting fresh chestnuts, ensure they are peeled completely, including the bitter inner skin.
• Fennel Seeds: Crushing the fennel seeds lightly with a mortar and pestle or the side of a knife before adding them helps release their oils more effectively.
• Make Ahead: You can assemble the entire dish up to the baking step, cover it tightly, and refrigerate it overnight. Add 10-15 minutes to the covered baking time if it goes into the oven cold.

What To Serve With This Stuffing

• Roast Turkey: The classic pairing; the fruit notes complement the savory bird.
• Roast Pork Loin: Fennel and pork are natural partners.
• Cranberry Sauce: The tartness of cranberries balances the sweet pears.
• Green Bean Casserole: A creamy side contrasts well with the textured stuffing.

How To Store Stuffing

• Refrigerate: Store leftovers in an airtight container for up to 3-4 days.
• Reheat: To keep the crispy top, reheat in a 350°F oven for 15-20 minutes. Microwaving will make the bread soft and chewy.
• Freeze: Freeze portions in airtight containers for up to 1 month. Thaw in the fridge before reheating.

Fennel, Pear and Chestnut Stuffing Nutrition Facts

• Calories: 320 kcal
• Fat: 14g
• Carbohydrates: 42g
• Protein: 8g
• Fiber: 4g

Nutrition information is estimated per serving.

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