Rating: 3 stars
89 Ratings
  • 1 star values: 7
  • 2 star values: 28
  • 3 star values: 29
  • 4 star values: 14
  • 5 star values: 11
  • 89 Ratings
Kate Merker

Gallery

Credit: Mikkel Vang

Recipe Summary

hands-on:
25 mins
additional:
15 mins
total:
1 hr
Yield:
Serves 6-8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 400° F.

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  • 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.

Nutrition Facts

238 calories; calories from fat 18%; fat 5g; saturated fat 1g; sodium 762mg; carbohydrates 41g; fiber 3g; sugars 7g; protein 9g.
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