Fennel and Apricot Stuffing

Fennel and apricot stuffing
Grant Cornett
Serves 8
preparation
35
minutes
cooking
105
minutes

Ingredients

6
tablespoons
unsalted butter, plus more for the baking dish and foil
1
large loaf Italian bread (about 1 pound), cut into 3⁄4-inch pieces (about 16 cups)
2
medium onions, chopped
1
bulb fennel (quartered, cored, and thinly sliced) plus 1/4 cup chopped fronds
kosher salt and black pepper
1/2
cup
dry white wine
2 1/2
cups
low-sodium chicken broth
2
large eggs, beaten
1 1/2
cups
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.
Kristen Evans Dittami
October 2010

Nutritional Information

  • Per Serving
  • Calories From Fat 116
  • 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
What does this mean? See Nutrition 101.