Fennel & Sage Stuffing – [stoke] Market

Ingredients

• 1 1/2 lb (450g) stale bread, cut into cubes
• 3 Tbsp olive oil
• 1 medium onion, finely chopped
• 1 fennel bulb, finely chopped
• 2 celery stalks, finely chopped
• 2/3 cup (120ml) white wine
• 2/3 cup (150g) butter
• 1 bunch fresh sage, chopped
• 2 Tbsp fresh parsley, chopped
• 1 Tbsp fresh thyme, chopped
• 1 Tbsp fresh rosemary, chopped
• 2 tsp sea salt
• 1 1/2 tsp freshly ground black pepper
• zest of 1 lemon
• Optional additions- dried cranberries, bacon, sausage, pecans, walnut
• 1 large egg
• 1 1/2 cups (350ml) vegetable or chicken broth