Oven-Baked Bread Stuffing with Ham, Pine Nuts, and Fennel

Dry whichever bread you choose by cutting 1/2-inch slices, laying them in a single layer on baking sheets or cooling racks, and leaving them out overnight. The next day, cut the slices into 1/2-inch cubes and allow them to dry for another night. If you are in a hurry, rush the process by drying the slices in a 225-degree oven until brittle but not brown, 30 to 40 minutes. Then cut them into cubes and proceed. Any of the stuffings can be cooked inside the holiday bird if you prefer; just reduce stock to 1 cup. Stuff a 12- to 15-pound turkey with 6 cups of stuffing. Then add an additional 1/2 cup of chicken stock to the remaining stuffing and bake it separately in an 8-inch pan.

ingredients

8 tablespoons unsalted butter (1 stick), plus extra for baking dish
1 large onion , chopped medium (about 1 1/2 cups)
1 large bulb fennel , cored and sliced thin
2 teaspoons dried basil or 2 tablespoons minced fresh basil
1/2 cup minced fresh parsley leaves
1/2 teaspoon ground black pepper
12 cups dried 1/2-inch cubes from one 1-pound loaf French bread or potato, or challah bread
1 cup pine nuts, toasted
1/2 pound smoked ham, cut into thin strips
1/2 cup grated Parmesan cheese
2 cups chicken stock or low-sodium canned chicken broth
3 large egg, beaten lightly
1/2 teaspoon table salt