1. Preheat oven to 325 F. Place bread cubes and pines on a baking sheet. Bake 20 minutes of until bread is crisp.
2. In a large skillet, sauté fennel and shallots in butter for 5 minutes or until fennel is tender. Spoon into an extra large bowl, and stir in olive sun-dried tomatoes, thyme and pepper. Add bread cubes, pine nuts and cheese, and toss to combine. Add chicken broth. Gently stir until broth is absorbed.
3. Lightly stuff cavity of the turkey and roast. Makes 8 cups.
To make as a dressing in a casserole: Increase chicken broth to 1 2/3 cups. Spoon mixture into a buttered casserole dish. Cover and bake for 30 minutes. Uncover and bake an additional 20 minutes or until heated through and crisp on top.