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Preheat oven to 325°F. Place bread cubes and pine nuts in a large roasting pan. Bake for 15 to 20 minutes or until bread cubes are crisp and pine nuts are lightly browned, tossing once. Set aside to cool.
Meanwhile, lightly coat a 3-quart casserole with cooking spray; set aside. Melt butter in a large skillet over medium-high heat. Add fennel and onion; cook about 10 minutes or until vegetables are tender, stirring occasionally. Stir in olives, thyme and pepper. Transfer mixture to an extra-large bowl. Add bread cubes and pine nuts, tossing to combine. Add chicken stock, stirring until moistened. Spoon bread mixture into prepared baking dish.
Cover dish with foil. Bake, covered, for about 45 minutes.