Olive Bread Stuffing with Fennel and Leeks

Thanksgiving 2019, Rebecca H

1/4 cup of butter
1/4 cup of olive oil
One loaf of Olive Bread (in SF area, get Phoenix Pastaficio Olive Bread)
One bulb of Fennel
One large leek
A couple sprigs of thyme
Salt and fresh-ground black pepper
1/2 - 1 cup of vegetable broth (mine was homemade)

Cut bread into cubes, 1-2 inch square. Chop fennel and leeks roughly. Melt butter in a LARGE saucepan or dutch oven and add olive oil and blend. Add leeks and fennel and saute until soft. Add bread cubes, thyme and salt and pepper and stir a lot to blend. Moisten with broth and mix thoroughly.

Transfer to a baking dish and bake for 1/2 hour at 425 degrees.