Bread stuffing with fennel, pears and chestnuts (side dish)

Ingredients:

• 165g (12 tbsp) unsalted butter, plus extra for greasing the pan
• 2 shallots, finely chopped (about 1 cup)
• 1 large fennel root, peeled and finely chopped
• Coarse salt and freshly ground black pepper
• 1 tbsp chopped fresh thyme
• 2 teaspoons fennel seeds
• 3 cups lightly salted chicken broth
• 110 g dried pears, coarsely chopped (about 3/4 cup)
• 170 g boiled and peeled chestnuts, coarsely chopped (about 1 cup)
• 2 large eggs
• 1/4 cup chopped fresh parsley
• 16 cups of leftover semolina bread, diced (about 800g)

Preparation:

1. Preheat oven to 190°C. Grease a 22x32 cm baking dish or another 3-quart dish.
2. In a large skillet, melt 4 ounces (110 g) of butter over medium heat. Add the shallots and fennel; cook, stirring, until the vegetables begin to soften, 8–10 minutes. Season with 1 teaspoon of salt and pepper to taste. Add the thyme and fennel seeds and cook for 1 minute. Add the broth, dried pears, and chestnuts. Bring to a simmer and cook until the pears begin to soften, 2–3 minutes. Remove from heat.
3. In a large bowl, combine the eggs, parsley, 1/2 teaspoon salt, and a pinch of black pepper. Add the cubed bread, then pour in the broth mixture. Stir to coat evenly. Transfer to a baking dish and scatter pats of the remaining butter on top. Cover loosely with foil and bake for 30 minutes, then remove the foil and continue baking until crisp and golden brown, about 20 more minutes.