2 medium fresh fennel bulbs, trimmed, chopped (about 4 cups)
2 1/2 cups chopped onions
3 garlic cloves, minced
1 tablespoon chopped fresh thyme
1 1/2 teaspoons fennel seeds, lightly crushed in mortar with pestle or in resealable plastic bag
1 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper
1/3 cup chopped fresh Italian parsley
1/3 cup pine nuts, lightly toasted
1 1/2 cups turkey broth or low-salt chicken broth
Directions
Preheat oven to 350°F. Arrange bread cubes in single layer on large rimmed baking sheet. Bake until partially dry, about 12 minutes. Cool. Increase oven temperature to 450°F. Line rimmed baking sheet with parchment paper. Place lemon slices on prepared sheet; drizzle with oil and toss to coat. Spread in single layer. Roast until browned in spots, about 20 minutes. Chop coarsely. Set aside, reserving any juices.
Generously butter 13x9x2-inch glass baking dish with 1 tablespoon butter. Melt remaining 9 tablespoons butter in heavy large skillet over medium heat. Add chopped fennel, onions, garlic, thyme, fennel seeds, 1 teaspoon salt, and 1/2 teaspoon pepper. Cover and cook until vegetables are soft, about 20 minutes. Transfer vegetables to very large bowl. Add bread, parsley, pine nuts, and roasted lemons with any reserved juices; toss to combine. Season to taste with additional salt and pepper. Transfer to prepared baking dish. Do ahead: Can be made 1 day ahead. Cover; chill.
Preheat oven to 350°F. Drizzle 1 1/2 cups turkey broth over stuffing in dish; cover with foil. Bake 30 minutes (45 minutes if refrigerated). Uncover and continue baking until crusty and brown, about 25 minutes longer. Serve warm.
