Fennel and Apricot Stuffing

Fennel and Apricot Stuffing
Mikkel Vang
RealSimple.com
Serves 6-8
preparation
25
minutes
cooking
60
minutes
other
15
minutes

Ingredients

2
tablespoons
olive oil or unsalted butter
2
medium yellow onions, diced
3
medium carrots, diced
2
stalks celery, diced
kosher salt and pepper
3/4
cup
fresh flat-leaf parsley, finely chopped
2
teaspoons
fresh thyme
1
day-old baguette, cut into 1/2-inch pieces (about 8 cups)
3
cups
low-sodium chicken broth
1/2
cup
dried apricots, roughly chopped
1
medium fennel bulb, cut into 1/4-inch pieces

Directions

  1. Heat oven to 400° F.
  2. Heat the oil in a large skillet over medium heat. Add the onions and fennel and cook until golden brown, about 8 minutes. Add the carrots and celery and cook until soft, about 6 minutes. Add 1 1/2 teaspoons salt, 3/4 teaspoon pepper, the parsley, and thyme and cook for 1 minute.
  3. Add the apricots to the chicken broth and warm.
  4. In a large bowl, combine the bread, vegetables, and apricots-and-broth mixture. Transfer to a baking dish. Bake for 20 minutes, until heated through.
Kate Merker
October 2007

Nutritional Information

  • Per Serving
  • Calories From Fat 18 %
  • Fat 5 g
  • Sat Fat 1 g
  • Cholesterol 0 mg
  • Sodium 762 mg
  • Carbohydrate 41 g
  • Fiber 3 g
  • Sugar 7 g
  • Protein 9 g
What does this mean? See Nutrition 101.