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Fennel and Apricot Stuffing

Photo: Mikkel Vang
Yield Makes 6 to 8 servings

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

Nutrition 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

How to Make It

  1. 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.