Fennel and Apricot Stuffing

stuffing
Photo by Mikkel Vang
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  • Serves 6-8
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    Nutritional Information

    Per Serving

    • Calories 238 calories
    • Calories 18 calories from fat
    • Fat 5 g
    • Sat Fat 1 g
    • Cholesterol 0 mg
    • Sodium 762 mg
    • Protein 9 g
    • Carbohydrate 41 g
    • Sugar 7 g
    • Fiber 3 g
  • October 2007

Ingredients

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