This Fennel, Leek and Charred Lemon Stuffing is sure to please both vegetarians and omnivores alike at your holiday table.
Arrange a rack in the middle of the oven and heat to 225 degrees. Spread the bread cubes on a large baking sheet and bake until crisp, stirring every 30 minutes, about 90 minutes total. Remove from oven and set aside.
Increase heat to 375 degrees. Meanwhile, heat 3 tablespoons of butter in a large skillet over medium heat and add fennel. Cook, stirring, until fennel is softened and caramelized, about 7 minutes. Add leeks and cook until they begin to soften, about 3 minutes. Add mushrooms, garlic and ground sage and season mixture with salt and pepper and cook for an additional 2-3 minutes.
Heat a grill pan, spray with cooking spray and place lemon slices on top. Grill both sides until surfaces are charred, about 2-3 minutes per side. Remove and set aside.
Transfer the toasted bread to a large bowl. Add the fennel mixture and fold to combine. Add broth and eggs to a separate bowl and whisk to combine. Season with salt and pepper. Pour over the bread mixture and stir until evenly combined.
Lightly grease a 9x13-inch baking dish. Transfer the bread mixture into the baking dish and spread into an even layer. Melt the remaining 3 tablespoons of butter and drizzle over the top. Squeeze the lemon juice from 1-2 lemon slices evenly over the top.
Cover the baking dish tightly with aluminum foil and bake for 25 minutes. Uncover and bake for another 15 minutes until the top is golden-brown. Remove from oven and let cool for 10 minutes before serving.