Fennel and Apricot Stuffing

Fennel and Apricot Stuffing Recipe
Photo: Mikkel Vang

Recipe from

Real Simple

Nutritional Information

Calories 238
Caloriesfromfat 18 %
Fat 5 g
Satfat 1 g
Cholesterol 0 mg
Sodium 762 mg
Carbohydrate 41 g
Fiber 3 g
Sugars 7 g
Protein 9 g


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, warmed
1/2 cup dried apricots
1 medium fennel bulb


Heat oven to 400° F.

Cut the fennel into 1/4-inch pieces.

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.

Roughly chop the apricots.

In a large bowl, combine the bread, vegetables, apricots, and broth. Transfer to a baking dish. Bake for 20 minutes, until heated through.

Make-Ahead Note: Prepare the stuffing for baking up to 1 day in advance.

Kate Merker,

Real Simple

November 2007
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