Yield
Makes 6 to 8 servings
Photo: Mikkel Vang

How to Make It

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.

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