Fennel and Apricot Stuffing

Fennel and Apricot Stuffing
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Serves 6-8| Hands-On Time: | Total Time:

Ingredients

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.
By November, 2007

Nutritional Information

  • Per Serving
  • Calories 238Calories From Fat 18%
  • Fat 5g
  • Sat Fat 1g
  • Cholesterol 0mg
  • Sodium 762mg
  • Carbohydrate 41g
  • Fiber 3g
  • Sugar 7g
  • Protein 9g
What does this mean? See Nutrition 101 .

Quick Tip

Kitchen timer
The stuffing can be assembled (but not baked) and refrigerated up to 1 day in advance. Bake from room temperature at 400° F until heated through, 30 to 45 minutes.

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