olive oil or unsalted butter
medium yellow onions, diced
medium carrots, diced
stalks celery, diced
kosher salt and pepper
fresh flat-leaf parsley, finely chopped
day-old baguette, cut into 1/2-inch pieces (about 8 cups)
low-sodium chicken broth
dried apricots, roughly chopped
medium fennel bulb, cut into 1/4-inch pieces
- Heat oven to 400° F.
- 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.
- Add the apricots to the chicken broth and warm.
- 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.