In a large shallow roasting pan, combine bread cubes and pine nuts. Bake in a 350 degree F oven about 20 minutes or until bread cubes are crisp and pine nuts are lightly browned, tossing once. Set aside to cool. Reduce oven temperature to 325 degrees F.
Meanwhile, lightly coat a 13x9x2-inch baking pan or a 3-quart rectangular baking dish with cooking spray; set aside.
Remove green leafy tops from fennel; snip enough of the tops to measure 1/4 cup. (If using celery, add 1/4 cup snipped fresh Italian (flat leaf) parsley). Set aside. Cut off and discard upper stalks. Remove any wilted outer layers and cut a thin slice from the fennel base. Cut fennel bulb into wedges, removing the core. Coarsely chop fennel (should have about 1-1/2 cups).
In a large skillet, cook fennel or celery and onion in hot butter over medium heat about 10 minutes or until vegetables are tender, stirring occasionally. Stir in olives, salami (if you like), snipped fennel tops or parsley, Italian seasoning, rosemary, sage, garlic, and lemon-pepper seasoning.
Place fennel mixture in a very large bowl. Stir in bread cubes and pine nuts. Drizzle with enough of the broth (1-1/2 to 1-3/4 cups) to moisten; toss gently to coat. Transfer mixture prepared baking pan. Bake, covered, in the 325 degree F oven for 45 minutes. Uncover; bake about 15 minutes more or until the stuffing is heated through. Makes 12 servings.