Bake the stuffing, covered with foil, for 30 minutes then refrigerate overnight. Heat covered until cooked through, about 20 minutes, then uncover and bake for 20 minutes longer.
Loved this recipe! Two changes I made were using brioche bread and half as much fennel seed as it called for and turned out absolutely delicious. I’ll definitely make it again!Read More
I'm not sure what went wrong, I followed this recipe to a T. Instead of making my own bread cubes, I bought store bought ones - that is the only way I veered off. But the lemon zest and fennel seeds were too overpowering in the end.Read More