Fennel, Pine Nut, And Roasted-Lemon Stuffing

• 1 (1 1/2-pound) loaf country bread, any hard crusts trimmed, cut into 1-inch cubes (about 12 cups)
• 2 lemons, quartered lengthwise, seeded, cut crosswise into 1/4-inch-thick slices
• 2 teaspoons olive oil
• 10 tablespoons (1 1/4 sticks) unsalted butter, divided
• 2 medium fresh fennel bulbs, trimmed, chopped (about 4 cups)
• 2 1/2 cups chopped onions
• 3 garlic cloves, minced
• 1 tablespoon chopped fresh thyme
• 1 1/2 teaspoons fennel seeds, lightly crushed in mortar with pestle or in resealable plastic bag
• 1 teaspoon coarse kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/3 cup chopped fresh Italian parsley
• 1/3 cup pine nuts, lightly toasted
• 1 1/2 cups
• or low-salt chicken broth

1. Preheat oven to 350u0b0F. Arrange bread cubes in single layer on large rimmed baking sheet. Bake until partially dry, about 12 minutes. Cool. Increase oven temperature to 450u0b0F. Line rimmed baking sheet with parchment paper. Place lemon slices on prepared sheet; drizzle with oil and toss to coat. Spread in single layer. Roast until browned in spots, about 20 minutes. Chop coarsely. Set aside, reserving any juices.
2. Generously butter 13x9x2-inch glass baking dish with 1 tablespoon butter. Melt remaining 9 tablespoons butter in heavy large skillet over medium heat. Add chopped fennel, onions, garlic, thyme, fennel seeds, 1 teaspoon salt, and 1/2 teaspoon pepper. Cover and cook until vegetables are soft, about 20 minutes. Transfer vegetables to very large bowl. Add bread, parsley, pine nuts, and roasted lemons with any reserved juices; toss to combine. Season to taste with additional salt and pepper. Transfer to prepared baking dish.
3. Can be made 1 day ahead. Cover; chill.
4. Preheat oven to 350u0b0F. Drizzle 1 1/2 cups
5. over stuffing in dish; cover with foil. Bake 30 minutes (45 minutes if refrigerated). Uncover and continue baking until crusty and brown, about 25 minutes longer. Serve warm.

country bread, lemons, olive oil, unsalted butter, fresh fennel bulbs, onions, garlic, thyme, fennel seeds, coarse kosher salt, freshly ground black pepper, fresh italian parsley, pine nuts, chicken broth

Taken from www.epicurious.com/recipes/food/views/fennel-pine-nut-and-roasted-lemon-stuffing-236249 (may not work)