This simple rustic bread dressing is full of classic Turkey Day flavor—fennel, leeks, Italian wild fennel pollen and marjoram—with a little cheesy surprise: Parmigiano-Reggiano. This King of Italian cheeses brings an umami richness to the dressing without being too overwhelmingly cheesy. This dressing is tasty on its own, but it also makes a great canvas for festive add-ins like cooked sausage, rendered cubes of pancetta and sautéed wild mushrooms—or, some chopped Fall Burgundy truffle, if you have it!
Want to turn this dressing into a stuffing? Stuff the uncooked bread and vegetables mixture into the cavity of your turkey before roasting. When the finished roasted turkey is resting, remove the stuffing, transfer to a baking dish and bake until golden brown on top and the internal temperature reaches 165°F.
Recipe, food styling and photography by Asha Loupy. This recipe was first published on Nov. 5, 2020.
Preheat the oven to 275°F.
Spread the bread pieces in a single layer on 1-2 baking sheets. Bake, stirring occasionally, until very dry, about 40-60 minutes. Remove the bread cubes from the oven and allow to cool for 5-10 minutes (this step can also be done a day ahead). Once the bread is removed from the oven, increase the temperature to 375°F.
While the bread is baking, melt the butter in a large skillet over medium heat. Add the fennel, leeks, one teaspoon of kosher salt and pepper and sauté, stirring occasionally, until soft and just turning translucent, about 7-10 minutes. Add the marjoram and fennel fronds and continue to cook for another minute. Remove from the heat and transfer in a large bowl, big enough to toss the dressing in, and set aside.
Add the reserved cooled bread cubes, grated Parmigiano-Reggiano and remaining teaspoon of salt to the cooked vegetables and toss to combine. (If you are adding any cooked add-ins, now is the time to mix them in too.) Add the chicken stock and mix well. Transfer the dressing to a 9x13-inch baking dish and cover with a buttered piece of foil, butter side down. Bake for 30 minutes, uncover and then continue to bake until deeply golden on top, about another 20-25 minutes. Serve hot or warm.