Prosciutto and Fennel Stuffing

Anja Bauman
Anja Bauman
November 7, 2022
I love stuffing — it is my favorite part of any holiday meal. Fresh herbs, fennel, and prosciutto dress up this traditional holiday dish while still keeping its flavors classic. Using the Anova Precision Oven to dry out the bread gives you the perfect bread for stuffing and eliminates the need to wait for your bread to go stale before cooking.
Serves
6
Prep Time
00:35
Cook Time
02:30
0
30
Ingredients
1 (1-lb)
loaf Italian bread, sliced 1 inch thick
4 ounces
prosciutto
5 Tbsp
unsalted butter, plus more for greasing the pan
2 cups
diced onion (1 large)
2 cups
diced fennel (1 large head)
2 cups
diced celery (from 5 stalks)
1 Tbsp
chopped fresh rosemary
1 Tbsp
chopped fresh thyme
1 Tbsp
chopped fresh sage
1.5 tsp
kosher salt
½ tsp
freshly ground black pepper
⅛ tsp
grated nutmeg
1.25 cups
unsalted turkey or chicken stock
2 large
eggs
Steps

1. Preheat the Oven

Rack
Place the racks in positions 1 and 4.
Sous Vide Mode: Off
Steam: Off
Temp: 225°F
Heat: Rear

2. Dry the Bread

Rack
Lay the slices of bread on the first and fourth rack in the oven. Cook until completely dry, about 90 minutes. While baking, vent the oven 5 seconds every 15 minutes to let out any moisture that the bread releases. Cut the toasted bread into 1-inch cubes.
Sous Vide Mode: Off
Steam: Off
Temp: 225°F
Heat: Rear
01:30 Timer

3. Adjust the Oven for the Prosciutto

Rack
Sous Vide Mode: Off
Steam: Off
Temp: 375°F
Heat: Rear

4. Bake Prosciutto

Rack
Lay out the prosciutto on a sheet pan. It is okay if the edges overlap. If your prosciutto is especially thin, you may want to divide it between two sheet pans. If that’s the case, leave the oven racks in positions 1 and 4 for this step. Bake until crispy and golden brown, 8 to 12 minutes, depending on the thickness of the prosciutto. Remove from the oven and let cool before roughly chopping.
Sous Vide Mode: Off
Steam: Off
Temp: 375°F
Heat: Rear
00:08 Timer

5. Adjust the Oven for the Stuffing

Rack
Butter an 11- by 7-inch baking dish.
Sous Vide Mode: Off
Steam: Off
Temp: 325°F
Heat: Rear

6. Cook Vegetables

In a large saucepan over medium-high heat, melt the butter. Add the onion, fennel, celery, thyme, sage, rosemary, salt, pepper, and nutmeg. Cook, stirring occasionally, until the vegetables start to soften, 8 to 10 minutes.

7. Assemble Stuffing

In a large bowl, whisk together the stock and eggs. Add the cooked vegetables and prosciutto and stir to combine. Add the bread cubes and stir until all the bread is thoroughly coated. Pour into an even layer in the prepared baking dish.

8. Bake

Rack
Transfer to the oven and bake until deeply golden brown, 40 to 50 minutes.
Sous Vide Mode: Off
Steam: Off
Temp: 325°F
Heat: Rear
00:40 Timer

9. Serve

Let rest for 10 minutes before serving.
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