Rosemary Bread Stuffing with Speck, Fennel, and Lemon

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 4 tablespoons butter divided melted ()
• 0.5 teaspoon kosher salt 
• 0.3 cup wine dry white
• 2 large eggs beaten to blend
• 2 cups fennel bulb fresh chopped (from 1 large)
• 1 tablespoon fennel seeds 
• 0.3 cup golden raisins 
• 1 tablespoon lemon zest finely grated
• 1 cup chicken broth ()
• 14.5 ounce bread cut into 1/2-inch cubes
• 7 tablespoons olive oil extra virgin extra-virgin divided
• 1 cup shallots finely chopped
• 8 ounces pancetta thinly sliced coarsely chopped

Equipment

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

Directions

1. Preheat oven to 375°F. Toss bread cubes, 3tablespoons oil, and 2 tablespoons meltedbutter in large bowl.
2. Spread mixtureon large rimmed baking sheet.
3. Bakeuntil bread cubes are golden, stirringoccasionally, 20 to 22 minutes. Cool.
4. Mix wine and raisins in small saucepan;let soak 10 minutes. Boil 2 minutes. Cool.
5. Stir fennel seeds in small dry skilletover medium heat until fragrant and slightlydarker, 2 to 3 minutes.
6. Transfer fennelseeds to plate to cool. Finely grind seeds inmortar with pestle or in spice mill.
7. Heat 2 tablespoons butter with 3tablespoons oil in large skillet over medium-highheat.
8. Add fennel bulb, shallots, 1/2teaspoon coarse salt, and 1/2 teaspoon pepper;sauté until fennel is tender and shallots arepale golden, about 7 minutes. Stir in groundfennel seeds, Speck, lemon peel, and fennelfronds. Stir raisins into fennel mixture; cool.DO AHEAD: Bread cubes and fennel mixturecan be made 1 day ahead. Store bread airtightat room temperature. Cover and refrigeratefennel mixture.
9. Preheat to 375°F. Coat 13 x 9 x 2-inchglass baking dish with 1 tablespoon oil.Toss bread cubes and fennel mixture inlarge bowl.
10. Add 1 cup broth and eggs; tossuntil moistened, adding up to ¼ cup morebroth if dry.
11. Transfer stuffing to preparedbaking dish. Cover with foil coated lightlywith oil, oiled side down.
12. Bake until stuffingis heated through, about 30 minutes.
13. Remove foil; bake uncovered until top iscrisp and golden, about 30 minutes.