Rating: 3.5 stars
20 Ratings
  • 1 star values: 0
  • 2 star values: 5
  • 3 star values: 2
  • 4 star values: 7
  • 5 star values: 6

Gallery

Grant Cornett

Recipe Summary

hands-on:
35 mins
total:
1 hr 45 mins
Yield:
Serves 8
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

347 calories; fat 13g; saturated fat 7g; cholesterol 80mg; sodium 774mg; protein 9g; carbohydrates 49g; sugars 15g; fiber 5g; iron 3mg; calcium 90mg.
Advertisement
Advertisement