Fennel and Apricot Stuffing
Serves 8| Hands-On Time: | Total Time:
- 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
- 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.
- 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.
- 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.
- Per Serving
- Calories 347Calories From Fat 116
- Fat 13g
- Sat Fat 7g
- Cholesterol 80mg
- Sodium 774mg
- Protein 9g
- Carbohydrate 49g
- Sugar 15g
- Fiber 5g
- Iron 3mg
- Calcium 90mg
What does this mean? See Nutrition 101 .
Don’t be tempted to upgrade your bread for this recipe. Sourdoughs and crusty country breads will yield dense, heavy cubes that can weigh your dish down. Soft, thin-crusted loaves from the supermarket make the best stuffing.