Fennel and Apricot Stuffing

Mikkel Vang

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Serves 6-8| Hands-On Time: 25m | Total Time: 1hr 00m

Ingredients

2 tablespoons olive oil or unsalted butter
2 medium yellow onions, diced
3 medium carrots, diced
2 stalks celery, diced
kosher salt and pepper
3/4 cup fresh flat-leaf parsley, finely chopped
2 teaspoons fresh thyme
1 day-old baguette, cut into 1/2-inch pieces (about 8 cups)
3 cups low-sodium chicken broth
1/2 cup dried apricots, roughly chopped
1 medium fennel bulb, cut into 1/4-inch pieces

Directions

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.

By Kate Merker, November 2007

See Nutritional Information for this recipe »

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.

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Quick Tip

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.