Some people might call this a bread stuffing and make it only on holidays. But this casserole is comfort food anytime. For bread choices, consider using both sweet (whole wheat raisin bread?) and savory (rye or olive bread?). For the homemade broth, simmer the fennel tops from the fennel bulb in more than 4 cups of water while you prepare the other ingredients. Inspired by a Jacques Pépin recipe.
- assorted breads (1 pound total)
- olive oil
- onion, chopped
- mushrooms, chopped
- sweet pepper, chopped
- jalapeño chile, minced (optional)
- fennel bulb, chopped
- herbes de Provence spice blend (thyme, oregano, marjoram, savory, rosemary, and lavender)
- dried sage
- ground nutmeg
- 4 cups homemade vegetable broth or store-bought
- toasted slivered almonds
- fresh parsley, chopped
- Swiss chard, stalks removed and leaves chopped
- garlic cloves, minced
- shallot, minced
- frozen shelled edamame, thawed
- Slice the bread and toast in a toaster or toaster oven until hard then cut into 1-inch pieces, or cut into 1-inch pieces and toast on a baking sheet in a 400ºF oven until hard. Transfer the bread to a large bowl.
- Preheat or lower the oven to 375ºF. In a large frying pan over medium heat, warm some olive oil. Add the onion, mushrooms, pepper, jalapeño, fennel bulb, herbes de Provence, sage, and nutmeg and cook until soft, about 10 minutes. Pour in the broth and stir.
- Transfer the vegetable-broth mixture to the bowl with the bread. Stir in the almonds, parsley, chard, garlic, shallot, and edamame with a sprinkle of more herbes de Provence. Pour into a baking dish (you might need two baking dishes, depending on volume). Cover with foil and bake, checking to see if more broth is needed, until completely cooked through and much of the broth is taken up by the bread, up to 60 minutes.