Kale Dressing

Ingredients

• 1  chilies dried
• 0.5 cup wine dry white
• 2 large eggs beaten to blend
• 1.5 cups fennel bulb minced
• 2 tablespoons fennel seeds 
• 2 tablespoons thyme sprigs fresh
• 3  garlic clove thinly sliced
• 10 servings kale 
• 10 servings pepper black freshly ground
• 0.8 cup olive oil extra virgin extra-virgin divided
• 1.5 cups onion minced
• 2 sprigs rosemary 
• 3.5 cups turkey broth low-sodium
• 0.3 cup butter unsalted ()
• 2 pounds sandwich bread white country-style

Equipment

• bowl
• frying pan
• baking sheet
• oven
• knife
• baking pan
• aluminum foil
• mortar and pestle

Directions

1. Preheat oven to 400°F. Using your hands,toss bread in a large bowl while drizzlingwith 1/2 cup oil, squeezing bread to help itabsorb oil.
2. Spread out on 2 rimmed bakingsheets, dividing equally; set aside.
3. Toast bread, stirring often and rotating baking sheets halfway through, untilcroutons are golden brown and crisp on theoutside but still a little soft inside, about20 minutes.
4. Let cool; return to large bowl.
5. Meanwhile, toast fennel seeds in a smallskillet over medium heat, shaking pan often,until seeds are fragrant and light gold,2-3 minutes.
6. Let cool. Using a spice mill ora mortar and pestle, coarsely grind fennelseeds; set aside. Alternatively, crush seedsin a resealable freezer bag with bottom of aheavy skillet.
7. Heat a large skillet over medium heatfor 2 minutes.
8. Add remaining 1/4 cup oiland butter. When butter is melted, addrosemary sprigs and chile; let sizzle inpan for 1 minute, then add crushed fennelseeds, fennel, onions, thyme, and garlic.Season with salt and pepper and sautéuntil vegetables are tender and lightlycaramelized, 6-8 minutes. Discard rosemarysprigs and chile.
9. Add vegetable mixture and
10. Slow-Cooked Tuscan Kale to croutons.
11. Boil wine in same skillet over mediumhighheat until reduced by 3/4, 1-2 minutes.
12. Add broth; bring to a boil.
13. Add to croutonmixture; toss well. Season with salt andpepper.
14. Add eggs; stir to distribute.
15. Transferto a 13x9x2" baking dish. Cover with foil.
16. Bake dressing until heated through,about 30 minutes (a knife inserted into thecenter should be hot to the touch).
17. Removefoil and bake until bread is golden andcrisped on top, 25-30 minutes longer.