Fennel and Apricot Stuffing

fennel-apricot-stuffing
Photo by Grant Cornett
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  • Serves 8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 347 calories
    • Calories 116 calories from fat
    • Fat 13 g
    • Sat Fat 7 g
    • Cholesterol 80 mg
    • Sodium 774 mg
    • Protein 9 g
    • Carbohydrate 49 g
    • Sugar 15 g
    • Fiber 5 g
    • Iron 3 mg
    • Calcium 90 mg

Ingredients

  1. Check 6tablespoons unsalted butter, plus more for the baking dish and foil
  2. Check 1 large loaf Italian bread (about 1 pound), cut into 3⁄4-inch pieces (about 16 cups)
  3. Check 2 medium onions, chopped
  4. Check 1 bulb fennel (quartered, cored, and thinly sliced) plus 1/4 cup chopped fronds
  5. Check kosher salt and black pepper
  6. Check 1/2cup dry white wine
  7. Check 2 1/2cups low-sodium chicken broth
  8. Check 2 large eggs, beaten
  9. Check 1 1/2cups dried apricots, cut in quarters

Directions

  1. Heat oven to 375° F. Butter a 9-by-13-inch baking dish. Divide the bread between 2 rimmed baking sheets and bake until dry and crisp, 10 to 12 minutes.
  2. Meanwhile, melt the butter in a large skillet over medium heat. Add the onions, fennel, 1 teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until very tender and beginning to brown, 10 to 12 minutes. Add the wine and cook until evaporated, 2 to 4 minutes; transfer to a large bowl and let cool for 10 minutes.
  3. Add the bread, broth, eggs, dried apricots, fennel fronds, and ½ teaspoon salt to the vegetables and toss to combine. Transfer to the prepared baking dish. Cover with buttered foil and bake for 20 minutes. Uncover and bake until browned, 20 to 30 minutes more.