Serves 8-10 Bon Appetit November 2012 2 lb. country Style White Bread, crusts removed, torn into 1 inch pieces 3/4 cup Extra Virgin Olive Oil 2 TB Fennel Seeds 1/4 cup (1/2 stick) Unsalted Butter 2 sprigs Rosemary 1 Dried Chile de Arbol, broken in half 1 1/2 cups minced Fennel 1 1/2 cups minced Onions 2 TB fresh Thyme leaves 3 Garlic Cloves, thinly sliced Salt and Freshly Ground Black Pepper Slow-Cooked Kale (recipe below) 1/2 cup Dry White Wine 3 1/2 cups Eatwell Farm Chicken Stock 2 large Eatwell Farm Eggs, beaten to blend Preheat oven to 400F. Using your hands, toss bread in a large bowl while drizzling with 1/2 cup oil, squeezing bread to help it absorb oil. Divide equally between 2 rimmed baking sheets. Toast bread, stirring often and rotating baking sheets halfway through, until croutons are golden brown and crisp on the outside but still a little soft inside, about 20 minutes. Let cool; return to large bowl. Meanwhile, toast fennel seeds in a small skillet over medium heat, shaking pan often, until seeds are fragrant and light gold, 2-3 minutes. Let cool. Using a spice mill or a mortar and pestle, coarsely grind fennel seeds; set aside. Heat a large skillet over medium heat for 2 minutes. Add remaining 1/4 cup oil and butter. When butter is melted, add rosemary sprigs and chile; let sizzle in pan for 1 minute, then add crushed fennel seeds, fennel, onions, thyme, and garlic. Season with salt and pepper and sauté until vegetables are tender and lightly caramelized, 6-8 minutes. Discard rosemary sprigs and chile. Add vegetable mixture and Slow-Cooked Kale to croutons. If you are using sausage, cook to well and crumbly then add in to the rest of the ingredients. Boil wine in same skillet over medium-high heat until reduced by 3/4, 1-2 minutes. Add broth; bring to a boil. Add to crouton mixture; toss well. Season with salt and pepper. Add eggs; stir to distribute. Transfer to a 13x9x2 inch baking dish. Cover with foil. Bake dressing until heated through, about 30 minutes (a knife inserted into the center should be hot to the touch). Remove foil and bake until bread is golden and crisped on top, 25-30 minutes longer.