10 cups 1/4 inch dice crusty country style bread (about 1 pound)
1 1/2 pounds fennel bulbs (sometimes called anise; about 4 medium)
1 stick (1/2 cup) unsalted butter
1/2 cup drained oil packed dried tomatoes (about 4 ounces)
3 cups chicken broth
2 tablespoons balsamic vinegar
1 teaspoon dried basil
1/2 teaspoon dried oregano

Directions:
Preheat oven to 325°F.

In a large shallow baking pan, toast bread in middle of oven until just dry, 15 to 20 minutes. Trim fennel stalks flush with bulbs, reserving fronds, and discard stalks. Cut bulbs into 1/4 inch dice and chop reserved fronds.

In a large skillet, cook fennel bulb and fronds in butter over moderate heat, stirring occasionally, until bulb is tender, 15 to 20 minutes.

While fennel is cooking, cut tomatoes into 1/4 inch dice and in a small saucepan simmer in broth 10 minutes. In a large bowl, toss together bread, fennel, tomato mixture, vinegar, herbs, and salt and pepper to taste and cool completely.

In a shallow baking dish, bake stuffing in preheated 325°F oven 40 minutes (for moist stuffing, bake it covered entire time; for less moist stuffing that has a slightly crisp top, uncover it after 10 minutes).

Makes enough for a 12 to 14 pound turkey with about 7 cups left over, or for two 5 to 7 pound chickens with about 6 cups left over.

Makes about 12 cups.

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